Carrot Rice Pilaf Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 tsp: Olive oil,
1 cup: Sliced, peeled baby carrots
1/2 cup: Long grain white rice,
1 cup: Defatted, low-salt chicken stock
1/4 cup: Snipped fresh chives,
Salt and black pepper,
Directions:
Heat oil in a medium-size nonstick skillet and saute carrots without
browning for 5 minutes. Add rice and saute 1 minute. Add chicken
stock, bring to a boil, cover and simmer gently 15 minutes. Remove
lid and test rice; liquid should be absorbed and rice cooked through.
Add chives, salt, and pepper to taste and toss well.
Nutrtional info per serving:234 cal; 7g pro, 43g carb, 3g fat (13%)
Exchanges: 1.1 veg, 2.5 bread, .4 meat,
.5 fat
Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa
Crawford
Source from luhu.jp
browning for 5 minutes. Add rice and saute 1 minute. Add chicken
stock, bring to a boil, cover and simmer gently 15 minutes. Remove
lid and test rice; liquid should be absorbed and rice cooked through.
Add chives, salt, and pepper to taste and toss well.
Nutrtional info per serving:234 cal; 7g pro, 43g carb, 3g fat (13%)
Exchanges: 1.1 veg, 2.5 bread, .4 meat,
.5 fat
Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa
Crawford
Source from luhu.jp