Serves 2
Time: 10 minutes prep, 16 minutes cooking
2 ½ cups cold water
½ pound rainbow carrots, peeled and trimmed, halved and quartered if large
Kosher salt
Extra-virgin olive oil, lemon wedges, and flaky sea salt, such as Jacobsen, for serving
1. Pour the water into the bowl of your Martha Stewart 8-Cup Rice Cooker. Place the bowl in the rice cooker and set the Steamer on top.
2. Add the carrots to the steamer in one tight, but even layer. Lightly season with kosher salt. Close the lid and select the Steam Mode. Set the timer to 16 minutes (or a bit less if you have very small carrot pieces), then press Start.
3. When the carrots are done, (just fork tender), transfer to a bowl or serving plate. Drizzle with oil, squeeze with lemon, season generously with flaky salt, and serve.
