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