Rice pilaf with carrots
7 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Oil |
| 2 | cups | Uncooked basmati rice |
| ¼ | cup | Chopped onion |
| 2 | Cloves garlic, minced | |
| 4 | cups | Low-salt chicken broth |
| ½ | teaspoon | Salt |
| 1 | cup | Finely chopped carrot |
| ½ | cup | Chopped green onions |
| 3 | tablespoons | Pine nuts, toasted |
Directions
Heat oil in a medium saucepan over medium-high heat. Add rice and onion; saute 2 minutes. Add the garlic; saute 1 minute. Add broth and salt; bring to a boil. Cover, reduce heat, and simmer 7 minutes. Stir in carrot; cover and cook an additional 7 minutes or until liquid is absorbed.
Remove from heat; stir in remaining ingredients. Let stand, covered, 5 minutes; fluff with fork. Yield: 7 servings (serving size: 1 cup).
Per serving: 258 Calories; 4g Fat (13% calories from fat); 12g Protein; 49g Carbohydrate; 0mg Cholesterol; 460mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 66 Posted to MC-Recipe Digest V1 #410 by igor@... on Jan 28, 1997.