Thursday , March 21 2019

Chilean Rice


2 T. avocado oil
2 large carrots grated
4 cloves garlic-crushed or chopped fine
2 c. brown rice (rinsed)
1 T. salt
4 c. water


Put oil in large fry pan or saucepan (with a lid) and heat to medium-high.
Add carrots and garlic.
Stir frequently, cooking for about 2 minutes.
Add brown rice and salt.
Cook until color of rice begins to change (2-3 minutes).
Add water and bring to a boil.
Cover with lid and cook on medium low heat about 50 minutes.
Fluff with fork and serve hot as a side dish.

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