Recipe - Rice Pilaf With Carrots

1 tablespoon Oil
2 cup Uncooked basmati rice
One fourth cup Chopped onion
2 Cloves garlic, minced
4 cup Lowsalt chicken broth
One half teaspoon Salt
1 cup Finely chopped carrot
One half cup Chopped green onions
3 tablespoon Pine nuts, toasted

Heat oil in a medium saucepan over mediumhigh heat. Add rice and onion;
saute 2 minutes. Add the garlic; saute 1 minute. Add broth and salt; bring
to a boil. Cover, reduce heat, and simmer 7 minutes. Stir in carrot; cover
and cook an additional 7 minutes or until liquid is absorbed.

Remove from heat; stir in remaining ingredients. Let stand, covered, 5
minutes; fluff with fork. Yield: 7 servings (serving size: 1 cup).

Per serving: 258 Calories; 4g Fat (13% calories from fat); 12g Protein; 49g
Carbohydrate; 0mg Cholesterol; 460mg Sodium

Recipe by: Cooking Light, Jul/Aug 1995, page 66

Posted to MCRecipe Digest V1 #410 by igor@digex.net on Jan 28, 1997.