Recipe - Carrot Rice Pilaf

1 teaspoon Olive oil
1 cup Sliced, peeled baby carrots
One half cup Long grain white rice
1 cup Defatted, lowsalt chicken
stock
One fourth cup Snipped fresh chives
Salt and black pepper

Heat oil in a mediumsize nonstick skillet and saute
carrots without browning for 5 minutes. Add rice and
saute 1 minute. Add chicken stock, bring to a boil,
cover and simmer gently 15 minutes. Remove lid and
test rice; liquid should be absorbed and rice cooked
through. Add chives, salt, and pepper to taste and
toss well.

Nutrtional info per serving:234 cal; 7g pro, 43g carb,
3g fat (13%) Exchanges: 1.1 veg, 2.5 bread, .4 meat,
.5 fat

Source: Dinner in Minutes, Miami Herald, 8/31/95
format: 8/5/96, Lisa Crawford
Posted to MMRecipes Digest V3 #212

Date: 06 Aug 96 01:11:13 EDT

From: "Lisabeth Crawford (Pooh)" 104105.1416@CompuServe.COM