Source:

Classifications: Vegetables

Qty Measure Ingredient

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1 cup shredded carrots

1/2 cup chopped onion

1 tablespoon butter or margarine

1 cup uncooked long grain rice

1 14-1/2oz can chicken broth

1 teaspoon lemon pepper

Instructions: 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.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One serving (prepared with margarine and low-sodium broth) equals 1-1/2 starch, 1 vegetable; also, 137 calories, 36 mg sodium, 0 cholesterol, 28 gm carbohydrate, 3 gm protein, 1 gm fat.

Serves: 6

Food Exchanges: