Step 1

In a 3 qt sauté pan, heat oil and cook onions at medium heat until translucent, about 5 minutes

Step 2

Add shredded carrots and continue cooking at medium-low heat for about 7 minutes

Step 3

Add water, salt and raisins and bring to a boil

Step 4

Add rice and stir well. Bring to a boil, cover and simmer for 25 minutes

Step 5

In a separate skillet, slivered almonds in 1/2 tsp of vegetable oil until golden brown, 3-5 minutes. Set aside

Step 6

Uncover the rice and quickly and gently fluff it up with a fork. Put the lid back on and let it sit, off the heat, for 10 minutes.

Step 7

Top with almonds before serving

Step 8

ENJOY! from May I have that Recipe