Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 3/4 cups water

1 cup carrot, shredded

1 cup celery, chopped

3/4 cup uncooked long grain rice

3 tablespoons fresh parsley, minced

2 tablespoons onion, finely chopped

2 tablespoons butter or margarine, melted

1 tablespoon chicken bouillon granules

Instructions: Combine all ingredients in an ungreased 8-in. square baking dish. Cover and bake at 375* for 40-45 minutes or until rice is tender, stiring after 25 minutes.

Staging:

Variations:

Background: Note: NUTRITIONAL ANALYSIS: One 1/2-cup serving (prepared with margarine and low-sodium bouillon) equals 212 calories, 108 mg sodium, 0 cholesterol, 35 gm carbohydrate, 4 gm protein, 6 gm fat. DIABETIC EXCHANGES: 2 starch, 1 fat.

Serves: 4

Food Exchanges: