| 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
A Message from our Provider:
“If you’re too open minded, your brains will fall out”