Friday, June 14, 2013
Here's a great side dish to go with your favorite entree. It's a nice change from boring plain rice. Mr. loves this rice, the carrots naturally sweeten it up and make it extra tasty. It's one I can make often since the ingredients are simple and almost always on hand. Give this recipe a try this week!
Carrot Rice Pilaf
slightly adapted from Grimmway Farms
1 cup shredded carrots
1 onion, diced
1 Tbsp. unsalted butter
1 cup long grain rice, uncooked
1 (14.5–oz.) can low sodium chicken broth (gluten free)
1 tsp. lemon pepper seasoning
In a large skillet, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon pepper. Bring to a boil. Reduce heat. Cover and simmer for 20 minutes or until rice is tender.
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