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This is a great twist to just plain old carrots! It is really yummy! ...and such a pretty orange color!
Enjoy!
hugs,
peg
Carrot Pilaf
6 servings
1 c. shredded carrots
1/2 c. chopped onion
1 Tbsp. butter or margarine
1 c. long-grain rice, uncooked
14 1/2 oz. can chicken broth
1 t. lemon pepper
In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Recipe source: Mary’s Recipe Exchange yahoo group, submitted by KS Tabby
This is a great twist to just plain old carrots! It is really yummy! ...and such a pretty orange color!
Enjoy!
hugs,
peg
Carrot Pilaf
6 servings
1 c. shredded carrots
1/2 c. chopped onion
1 Tbsp. butter or margarine
1 c. long-grain rice, uncooked
14 1/2 oz. can chicken broth
1 t. lemon pepper
In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender.
Recipe source: Mary’s Recipe Exchange yahoo group, submitted by KS Tabby