Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.
- 1 cup shredded carrots
- 1/2 cup chopped onion
- 1 tablespoon butter
- 1 cup uncooked long grain rice
- 1 can (14-1/2 ounces) chicken broth
- 1 teaspoon lemon-pepper seasoning
- In a saucepan, saute carrots and onion in butter until tender. Add rice and stir to coat. Stir in broth and lemon-pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes or until rice is tender. Yield: 6 servings.
Originally published as Carrot Pilaf in Taste of Home April/May 1995, p13
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