Tangy Rice

• 3/4 cup rice
• 1 1/2 cups water
• 2 medium carrots, scraped and sliced 1/4 inch thick
• 4 large mushrooms, sliced
• 5 tablespoons pine nuts
• 1 tablespoon balsamic vinegar
• 2 teaspoons sesame oil
• 2 to 3 tablespoons chopped fresh cilantro, optional

1. Combine rice with water in a heavy-bottomed pot.
2. Bring to boil, then reduce heat to a simmer and cook for a total of 17 minutes.
3. Ten minutes before rice is done, add the carrots to the rice and continue cooking; five minutes later add the mushrooms.
4. When rice is cooked, stir in pine nuts, vinegar and sesame oil, and stir well.
5. Serve topped with cilantro, if desired.

rice, water, carrots, mushrooms, nuts, balsamic vinegar, sesame oil, fresh cilantro

Taken from cooking.nytimes.com/recipes/1673 (may not work)