RICE PILAF WITH CARROTS
1 tablespoon oil
2 cups uncooked basmati rice
1/4 cup chopped onion
2 cloves garlic, minced
4 cups low-salt chicken broth
1/2 teaspoon salt
1 cup finely chopped carrot
1/2 cup chopped green onions
3 tablespoons pine nuts, toasted
Heat oil in a medium saucepan over medium-high 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.
Makes 7 servings (serving size: 1 cup)
Source: Cooking Light magazine, July/August 1995
1 tablespoon oil
2 cups uncooked basmati rice
1/4 cup chopped onion
2 cloves garlic, minced
4 cups low-salt chicken broth
1/2 teaspoon salt
1 cup finely chopped carrot
1/2 cup chopped green onions
3 tablespoons pine nuts, toasted
Heat oil in a medium saucepan over medium-high 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.
Makes 7 servings (serving size: 1 cup)
Source: Cooking Light magazine, July/August 1995
MsgID: 3154612
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-01 thru 04-30-12 Recipe Swap - Assort...
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Shared by: Betsy at Recipelink.com
In reply to: Recipe: 04-01 thru 04-30-12 Recipe Swap - Assort...
Board: Daily Recipe Swap at Recipelink.com
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