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In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. "I have an herb garden, so I prepare this with fresh rosemary in summer," she jots. "The aroma is heavenly."
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 100 calories, trace fat (trace saturated fat), 0 cholesterol, 384 mg sodium, 21 g carbohydrate, 1 g fiber, 3 g protein.
Originally published as Rosemary Rice in Quick Cooking November/December 1998, p56
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Reviewed on Dec. 19, 2009 by sunflwerchick
I made this with Creamy Lemon Chicken and it was very good. I liked the carrots in it, I'm always looking for recipes to "hide" veggies in for my 3 children.
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