Recipe - Roast Chicken Rosemary With Lemon Ginger Rice

1 lg Chicken
1 lg Sprig fresh rosemary
2 tablespoon Margarine
1 One half cup Rice; converted
3 cup Chicken broth
One fourth cup Carrot; finely minced
3 tablespoon Sugar
One half teaspoon Ground ginger
2 Lemons; zest from 1, juice
from both
One half cup Sliced almonds toasted;
optional

Wash and dry inside and outside of chicken. Rub the inside with the fresh
rosemary and leave the sprig in the cavity. Spread the margarine over the
outside. Roast the chicken at 375 degrees for 6 mins. per 100 grams. The
chicken is done when the juices in the cavity run clear. Combine rice,
broth, carrots, sugar, ginger, lemon zest and juice in a med. saucepan and
bring to a boil. Cover and reduce heat to a simmer. Simmer for 20 mins. oe
until all the liquid is absorbed. Garnish with almonds if desired.

SourceUncle Ben's package

Recipe by: Uncle Ben's Rice package

Posted to MCRecipe Digest V1 #860 by Carol & Bob Floyd
c.floyd@arnprior.com on Oct 22, 1997