Friday, July 22, 2011

rice and carrot salad... 25 minutes

the goods:

1 cup long-grain white rice
3 medium carrots, shredded
1 mild green chile, such as Anaheim, thinly sliced
1/2 cup chopped fresh parsley
1/4 small red onion, diced small
1 tablespoon rice vinegar
1 teaspoon sugar

In a medium saucepan, bring rice and 1 and 1/2 cups water to a boil over high. Stir, cover, and reduce heat to low. Cook rice 15 minutes, remove from heat, and let stand covered, 5 minutes. Transfer rice to a large bowl. Add carrots, chile, parsley, onion, vinegar, and sugar. Season with salt and pepper and toss to combine.

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