Shredded Carrot Pilaf
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 236.59 ml carrot, shredded (measure by volume after shredding)
- 118.29 ml onion, chopped
- 14.79 ml reduced-calorie margarine (or butter is OK too, just add the extra calories)
- 236.59 ml raw long grain white rice
- 411.06 g can 98% fat free chicken broth
- 4.92 ml lemon pepper (to taste)
directions
- 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.
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Reviews
-
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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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!