Carrot and white bean rice

Ingredients

• Rice (dry)160g
• Carrots (raw)300g
• White beans (drained)240g
• Onions (raw)100g
• Olive oil (raw)15ml
• Salt (dry)3g
• Black pepper (dry)1g
• Recipe water (raw)350ml

Method

1. Dice 300g carrots and 100g onions; rinse 160g rice. Heat 15ml olive oil in a pot; soften vegetables five minutes.
2. Add rice, 350ml recipe water, 3g salt and 1g black pepper. Check the rice packet ratio; cover and simmer twelve to eighteen minutes until tender.
3. Fold in 240g white beans; cover and heat five minutes until hot throughout. Rest five minutes.
4. Divide into the selected number of servings and eat promptly. Store any unexpected leftovers in shallow containers within two hours (one hour above 32°C); refrigerate at 4°C or below. Reheat leftovers evenly to 74°C using a food thermometer.