Cook the carrots, uncovered, until the sauce reduces by about half, about 5 minutes. Once large bubbles begin to form, that's a sign the sauce has reduced enough and the glaze is done. Remove the pan from the heat before the liquid totally evaporates or the butter will begin to brown ...
▢ 4 cups (120 g) baby spinach leaves ▢ 1 cup (40 g) each, loosely packed mint and basil leaves ▢ 2 green onions, white and light green parts sliced thin ▢ 4 cups (800 g) cooked short grain brown or white rice, warm or at room temperature ▢ 1 pitted and peeled avoca...