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    You are in: Home / Recipes / Shredded Carrot Pilaf Recipe
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    Shredded Carrot Pilaf

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    HeatherFeather's Note:

    A lighter version of a rice pilaf (although if you are not calorie counting, you may sub real butter and any chicken broth) VEGETARIANS may use vegetable broth and vegetarian margarine. The lemon pepper really is the secret ingredient here. Adapted from an early issue of Taste of Home, and used many times over the years.

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    Units: US | Metric


    1. 1
      In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
    2. 2
      Add rice and stir briefly to coat, about 1 minute.
    3. 3
      Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
    4. 4
      Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.

    Browse Our Top White Rice Recipes

    Ratings & Reviews:

    • on May 23, 2003


      This was a beautiful side dish: yellow rice flecked with orange carrot. However, I'm not used to cooking with lemon pepper and I found it way too strong for my taste. It may be the secret ingredient, but it's not for me. I love the carrots and chicken broth aspect though, so I will definitely try this again with another seasoning.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 05, 2009


      I though this was pretty good, loved the lemon pepper! DH doesn't like just plain white rice so I'm always looking for simple ways to make it different--this one fit the bill! I did add dried cranberries at the end to give it a sweet touch, but that was just a personal taste. Really good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 23, 2004


      Hey! This turned out pretty good- a real sticky rice. I did have some problems, for although I halved the recipe I still had to keep adding more broth to cook the rice okay. Since it used more than half of the 14.5 ounce can for half, I wonder if a whole can is enough for the regular recipe. Also, I think that I forgot to shake my bottle of lemon pepper before I used it because the rice didn't have the peppery taste with the lemon-- That was okay though, because I just sprinkled pepper on top when it was done. This made a tasty rice, and I'll be sure to make it again! Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Shredded Carrot Pilaf

    Serving Size: 1 (136 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 205.0
    Calories from Fat 17
    Total Fat 1.9 g
    Saturated Fat 0.3 g
    Cholesterol 0.0 mg
    Sodium 476.8 mg
    Total Carbohydrate 41.7 g
    Dietary Fiber 1.6 g
    Sugars 2.3 g
    Protein 4.3 g

    The following items or measurements are not included:

    lemon pepper

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