Carrot Pilaf

Marian C Brown posted 12-29-98

Taste of Home
Carrot Pilaf

1 cup shredded carrots
1 to 1-1/2 cups finely chopped onions (to taste)
1 Tbsp. margarine
1 cup uncooked long grain rice
2 cups chicken broth
1 tsp. lemon pepper

In a medium saucepan, saute carrots and onions in margarine until tender. Add rice and stir to coat. Stir in broth, and lemon pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and broth has been absorbed.

Serves 4.

NOTE: Doubling this recipe will be enough for 10 servings.

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