Recipe - Carrot Pilaf

1 cup Shredded carrots
One half cup Chopped onion
1 tablespoon Butter or margarine
1 cup Longgrain rice; uncooked
1 cn Chicken broth; 14One half oz. ca
1 teaspoon Lemon pepper

Recipe by: Taste of Home April/May 1995
In a saucepan, 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 20 minutes or until rice is tender.
Per serving: 137 calories, 1 gram fat.
Posted to MMRecipes Digest V4 #249 by "Deborah Kühnen"
DEBKUHNEN@classic.msn.com on Sep 19, 97