Shredded Carrot Pilaf

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.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

• 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 1/2ounce) can  98% fat free chicken broth
• 1  teaspoon lemon pepper (to taste)

Directions

1. In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
2. Add rice and stir briefly to coat, about 1 minute.
3. Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
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.