Carrot rice pilaf
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 | ||
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: 1⅒ veg, 2½ bread, ⅖ meat, ½ fat
Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford