Yield: 2 Servings
|1 teaspoon||Olive oil|
|1 cup||Sliced, peeled baby carrots|
|½ cup||Long grain white rice|
|1 cup||Defatted, low-salt chicken stock|
|¼ cup||Snipped fresh chives|
|Salt and black pepper|
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: 1⅒ veg, 2½ bread, ⅖ meat, ½ fat
Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford