Rice Pilaf with Carrots

7 Servings

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Rice Pilaf with Carrots Ingredients

1 tb Oil	1/2 ts Salt
2 c Uncooked basmati rice	1 c Finely chopped carrot
1/4 c Chopped onion	1/2 c Chopped green onions
2 Cloves garlic, minced	3 tb Pine nuts, toasted
4 c Low-salt chicken broth

Instructions for Rice Pilaf with Carrots

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.

Main Ingredient: ChickenCuisine: Uncategorized