| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | Miamiherald, Vegetables | 2 | Servings | |
INGREDIENTS
| 1 | ts | Olive oil |
| 1 | c | Sliced, peeled baby carrots |
| 1/2 | c | Long grain white rice |
| 1 | c | Defatted, low-salt chicken stock |
| 1/4 | c | Snipped fresh chives |
| Salt and black pepper |
INSTRUCTIONS
Heat oil in a medium-size nonstick skillet and saute carrots without browning for 5 minutes. Add rice and saute 1 minute. Add chicken stock, bring to a boil, cover and simmer gently 15 minutes. Remove lid and test rice; liquid should be absorbed and rice cooked through. Add chives, salt, and pepper to taste and toss well. Nutrtional info per serving:234 cal; 7g pro, 43g carb, 3g fat (13%) Exchanges: 1.1 veg, 2.5 bread, .4 meat, .5 fat Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa Crawford Posted to MM-Recipes Digest V3 #212 Date: 06 Aug 96 01:11:13 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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