In a medium saucepan over medium heat, melt butter. Saute onion and carrot until softened but not browned (about 6 minutes). Add rice, stock, salt, and pepper. Stir to combine. Cover and cook over low to medium heat until liquid is absorbed (about 25 minutes). Serve warm. Serves 8. Multigrain Pilaf: Use 1 cup long-grain white rice; 1 cup wheat berries, rye berries, triticale berries, or barley; and 1/2 cup wild rice. Increase chicken stock to 5 cups. Cook pilaf for 40 minutes. Recipe By : The California Culinary Academy File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (345g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 60 (16%)|
|Amt Per Serving||% DV|
|Total Fat 6.6g||9 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 15.7mg||5 %|
|Sodium 410.6mg||14 %|
|Potassium 379.8mg||10 %|
|Total Carbohydrate 66.3g||19 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 65g|
|Protein 12g||17 %|
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Calories per serving: 381
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