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Carrot Pilaf

Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings


  • 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.
Nutrition Facts
2/3 cup: 137 calories, 1g fat (0 saturated fat), 0 cholesterol, 36mg sodium, 28g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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Average Rating:
  • Orbs
    May 2, 2017

    Instead of rice, I made the dish with fresh pasta. Delicious.

  • punkysquirrel
    Dec 12, 2011

    I picked this recipe to try something new. It wasn't a bad recipe, but it wasn't great. However, it was really easy to make. I just don't think I will make it again.

  • ccnellans
    Sep 10, 2011

    I was so happy to come across this recipe. It was so good, easy and inexpenseve I passed it on the several family and friends that same night!

  • keverwann
    Oct 26, 2008

    No comment left

  • angelasandoval
    Jun 29, 2008

    No comment left

  • vajudybug
    May 13, 2008

    No comment left