Fancy Rice
  • 6 cups cooked rice of your choice (I like to do a mix of wild rice and basmati rice, but it’s really up to you; leftover rice works really well too!)
  • ½ box angel hair pasta
  • 2 carrots, julienned
  • Few tablespoons of oil, for sauteing
  • Salt and pepper to taste
  1. In a large saute pan, heat about 3 tablespoons of oil. Break the raw pasta noodles in half and then in half again so that you end up with smaller pieces. Toast the pasta in the oil stirring from time to time, for a total of about 5 minutes. You want the pasta to get a toasted, golden color. Remove the pasta with a slotted spoon and place to drain on paper towels.
  2. In the same pan, add another 2 tablespoons of oil and toss the julienned carrots, until just softened a bit.
  3. In a large bowl mix the rice, toasted pasta and the carrots. Taste and add salt and pepper if needed, to your liking. Divide into 4 small containers, label and freeze.
Recipe by Between Carpools at