|Corn oil margarine||1 Tablespoon|
|Carrots||1 Cup (16 tbs), thinly sliced|
|Water||1 1⁄4 Cup (20 tbs)|
|Apple juice||3⁄4 Cup (12 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Light brown sugar||2 Tablespoon|
|Rice||1 Cup (16 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Apples||2 Cup (32 tbs), unpeeled|
|Green onions||1⁄2 Cup (8 tbs), sliced|
|Sesame seed||1 Tablespoon, toasted|
In a large skillet over low heat melt margarine.
Saute for 5 minutes or until tender-crisp.
Add water, apple and lemon juice, brown sugar and salt; mix well.
Bring to a boil over medium heat.
Stir in rice, raisins and cinnamon; cover and reduce heat.
Simmer for 15 minutes or until rice is tender.
Stir in apples and green onions.
Cook until heated through.
Into a serving dish spoon rice mixture.
Sprinkle sesame seed over top.