Carrot pilaf

Yield: 6 Servings

Measure Ingredient
1 cup Shredded carrots
½ cup Chopped onion
1 tablespoon Butter or margarine
1 cup Long-grain rice; uncooked
1 can Chicken broth; 14-1/2 oz. ca
1 teaspoon Lemon pepper

Recipe by: Taste of Home April/May 1995 In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.

Per serving: 137 calories, 1 gram fat.

Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@...> on Sep 19, 97

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