While the baby took a nap I made Kirk and I lunch today, a carrot and rice pilaf and alongside I served vegetable pot stickers. Yum! (And really easy as well)
Carrot and Rice Pilaf
1 Tbsp extra virgin olive oil
1 cup carrots, peeled an cut in circles (about 4 thinner carrots)
2 tsp roasted garlic (jarred)
2 cups lower sodium vegetable broth
1 Tbsp lower sodium soy sauce
1 tsp sesame oil
In a medium heavy saucepan heat the oil over medium heat. Add the carrots and cook for a couple minutes, add in the garlic for a minute, then add the rice and stir till translucent. Stir in the broth, soy sauce and sesame oil, bring to a boil. Turn down to low, cover and let cook for 20 minutes. Turn off the heat and let sit for 5 minutes more before fluffing up.
Serves 2 to 3 with pot stickers on the side (find vegan friendly ones in many grocery stores) along with some sweet chili sauce for dipping.