Yield: 4 Servings
|3 cups||Carrots, sliced|
|4 cups||Chicken stock|
|1 cup||Cooked ham, cubed|
|¼ cup||Long-grain rice|
|2 tablespoons||Fresh parsley, chopped|
in large saucepan, melt butter over medium heat; cook onion and carrots for about 5 minutes or just until softened. Stir in chicken stock, ham and thyme; bring to boil.
Stir in rice; cover and simmer over medium-low heat for 25-30 minutes or just until carrots and rice are tender. Stir in parsley and salt; season with pepper to taste.
Makes 7 cups, or 4 servings
Per serving: about 120 calories, 9 g protein, 4 g fat, 12 g carbohydrate Serve with: Whole wheat rolls, crunchy lettuce wedges with buttermilk dressing, frozen raspberry yogurt and gingerbread cookies.
Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce Suppers: [Wednesday] Warm Couscous & Roasted Fall Vegetables Suppers: [Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables Suppers: [Sunday] Jerked Pork Tenderloins Source: Canadian Living magazine, Nov 95 Presented in article "Meal Planner: Light and Healthy Suppers" Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini