| 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.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”