White Rice with Jewel Topping
2 cups cooked white rice
1 teaspoon canola oil
2 large carrots
1 onion
1/2 cup golden raisins (or 1/4 cup golden raisins and 1/4 cup craisins)
1/4 teaspoon cinnamon
1. Cut each carrot in half lengthwise, arrange with flat side down. Continue slicing the carrots into long thin strips. Next, slice in the opposite direction to make little cubes.
2. Do the same thing with the onion, to create small onion cubes.
3. Pour the oil onto a non-stick skillet and add the vegetables.
4. Add raisins and cinnamon.
5. Sautee for 5 minutes on a medium heat, stirring constantly to prevent sticking.
6. Pour over a bed of cooked white rice. Serve hot.
Serves 8.