** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Heat oil in a medium-size nonstick skillet and saute carrots without browning for 5 minutes.
2. Add rice and saute 1 minute. Add chicken stock, bring to a boil, cover and simmer gently 15 minutes.
3. Remove lid and test rice; liquid should be absorbed and rice cooked through.
4. Add chives, salt, and pepper to taste and toss well.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, MSG, Poultry, Rice, Olive Oil allergies.