Try this Rice Pilaf with Carrots recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (211g) | ||
Recipe Makes: 7 Servings | ||
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Calories: 260 | ||
Calories from Fat: 16 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.7g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 320.9mg | 11 % | |
Potassium 213.2mg | 6 % | |
Total Carbohydrate 53g | 16 % | |
Dietary Fiber 1.1g | 4 % | |
Sugars, other 51.9g | ||
Protein 6.6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 260
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