Rice Pilaf With Carrots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Grains | 7 | Servings | |
INGREDIENTS
| 1 | T | Oil |
| 2 | c | Uncooked basmati rice |
| 1/4 | c | Chopped onion |
| 2 | Cloves garlic, minced | |
| 4 | c | Low-salt chicken broth |
| 1/2 | t | Salt |
| 1 | c | Finely chopped carrot |
| 1/2 | c | Chopped green onions |
| 3 | T | Pine nuts, toasted |
INSTRUCTIONS
Heat oil in a medium saucepan over medium-high heat. Add rice and onion; saute 2 minutes. Add the garlic; saute 1 minute. Add broth and salt; bring to a boil. Cover, reduce heat, and simmer 7 minutes. Stir in carrot; cover and cook an additional 7 minutes or until liquid is absorbed. Remove from heat; stir in remaining ingredients. Let stand, covered, 5 minutes; fluff with fork. Yield: 7 servings (serving size: 1 cup). Per serving: 258 Calories; 4g Fat (13% calories from fat); 12g Protein; 49g Carbohydrate; 0mg Cholesterol; 460mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 66 Posted to MC-Recipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 55
Calories From Fat: 39
Total Fat: 4.6g
Cholesterol: 0mg
Sodium: 178.5mg
Potassium: 103.8mg
Carbohydrates: 3.3g
Fiber: <1g
Sugar: 1.3g
Protein: <1g