| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Casseroles, Low-fat, Rice | 6 | Servings | |
INGREDIENTS
| 1 | c | Shredded carrots |
| 1/2 | c | Chopped onion |
| 1 | tb | Butter or margarine |
| 1 | c | Long-grain rice; uncooked |
| 1 | cn | Chicken broth; 14-1/2 oz. ca |
| 1 | ts | Lemon pepper |
INSTRUCTIONS
Recipe by: Taste of Home April/May 1995 In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Per serving: 137 calories, 1 gram fat. Posted to MM-Recipes Digest V4 #249 by "Deborah Kühnen" <DEBKUHNEN@classic.msn.com> on Sep 19, 97
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