Try this Carrot Rice Pilaf recipe, or contribute your own.
Suggest a better descriptionHeat 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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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 158 | ||
Calories from Fat: 8 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.8g | 1 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.5g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 79.6mg | 3 % | |
Potassium 48.3mg | 1 % | |
Total Carbohydrate 33.6g | 10 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 33g | ||
Protein 3g | 4 % | |
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: 158
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