Prep 10 mins
Cook 30 mins
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.
- 1 cup carrot, shredded (measure by volume after shredding)
- 1⁄2 cup onion, chopped
- 1 tablespoon reduced-calorie margarine (or butter is OK too, just add the extra calories)
- 1 cup raw long grain white rice
- 1 (14 1/2 ounce) can98% fat free chicken broth
- 1 teaspoon lemon pepper (to taste)
- In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
- Add rice and stir briefly to coat, about 1 minute.
- Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
- 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.
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.
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!
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!