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

    Average Rating:

    3 Total Reviews

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    • 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.

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    • 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!

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    • 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!

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    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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