Recipe by HeatherFeather
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.
Top Review by cpenner
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.
- 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)
Directions See How It's Made
- 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.