Carrot rice pilaf

Yield: 2 Servings

Measure 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
\N \N 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

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