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Carrot Rice Pilaf

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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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