STEAMED RICE with VEGETABLES
Longhorn Steakhouse Restaurant Recipe
1 cup long grain rice
2 cups boiling water
dash of salt
1 cup snap peas
2 carrots cut in matchsticks
1 cup finely sliced purple cabbage
Close the drain and fill the steamer to the fill line, preheat on full steam. Place the rice and salt in the solid insert and pour over the just boiled water.
Cook covered on high steam for 25 minutes until the water is absorbed and the rice is fluffy. Combine the vegetables and place in the lightly oiled perforated insert, steam for 10-12 minutes until the vegetables have softened. Toss in a little olive oil and lemon juice and season with salt and pepper, serve over the rice.