Carrot Rice Pilaf

 The kids have a program at school called Cooking With Kids and they learn how to cook food from all over the world.  I don't really think the name of this recipe does it justice.  What I need to call it is:  Rice for those who don't like rice.  Or something else like Yummy rice.  We make this all the time, and I don't like rice!  It goes great with Hawaiian Haystacks, by the way.  And I think for this recipe, you really need to stick with basmati.  It is a fragrant rice and the way it cooks up is just wonderful.  Give it a try!

1 1/2 c. basmati rice
2 T. butter
3/4 c. grated carrot
3 1/2 c. water
1 cinnamon stick
1/2 t. salt

Put the rice into a bowl with cool water.  Swirl the rice around and then pour off the water.  Repeat this process 2 or 3 times, until the water is clear.

In a saucepan, melt the butter over medium-high heat.  Add the rice and grated carrots and saute for 2 minutes.  Add the water, cinnamon stick, and salt.  Bring to a boil, uncovered, for 2 minutes.  Reduce the head to medium-low and cover.  Cook the rice for about 20 minutes, until all of the liquid has been absorbed.  Remove from heat.  Let the rice rest for 10 minutes before serving.  It says 4 to 6 servings, but this makes a lot of rice and you'll have leftovers for sure!

Bettie's Bread Sticks

Warning.  These are not low fat.  But they sure are yummy!

1 1/2 c. warm water
2 T sugar
1 T yeast
3 c flour
1/2 tsp salt
1/2 c butter or marg.

Dissolve sugar and yeast in water.  Mix in flour & salt.  Knead for 3 minutes on well floured board.  Let rest for 10 min.  Roll out into a rectangle about the size of a cookie sheet.  Cut into 24 sticks.  Melt butter and pour into a cookie sheet.  Dip each bread stick and cover both sides with butter.  Sprinkle with garlic salt and parmesan cheese.  Let rise for 20-30 minutes.  Bake at 350 for 15-20 minutes.