| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Side dishes, Vegetables, Rices and g | 6 | servings | |
INGREDIENTS
| 1 1/2 | c | Shredded carrots; original was 1 cup |
| 1/2 | c | Chopped onion |
| 1/4 | c | Slivered almonds; Betsy's addition |
| 1 | tb | Butter |
| 1 | c | Long-grain rice; uncooked |
| 14 1/2 | oz | Fat-free chicken broth |
| 1 | ts | Lemon pepper |
INSTRUCTIONS
In a saucepan, saute carrots, onion, and almonds 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: 155 Calories; 5g Fat (28% calories from fat); 5g Protein; 26g Carbohydrate; 5mg Cholesterol; 230mg Sodium Recipe by: Grace Yaskovic (ToH Apr/May 95) Posted to EAT-LF Digest by Betsy Burtis <ebburtis@ix.netcom.com> on Jan 16, 1999, converted by MM_Buster v2.0l.
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