CARROT PILAF
Featuring shredded carrots and rice, this eye-catching recipe was the perfect addition to a "carrot patch" luncheon I once hosted.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- 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 : Calories 137 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 36mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
CHICKEN CARROT PILAF
"While this colorful stovetop supper is perfect for everyday family meals, it makes a lovely company dinner, too," notes Frances Musser of Newmanstown, Pennsylvania. "I like to serve it with homemade rolls," she adds.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown chicken in butter until no longer pink. Remove and keep warm. In the same skillet, add the rice, carrots, onion, mushrooms and red pepper. Cook and stir until rice is browned and onion is tender. , Stir in broth. Place chicken over rice mixture. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until rice is tender. Stir in parsley. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 362 calories, Fat 10g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 755mg sodium, Carbohydrate 46g carbohydrate (6g sugars, Fiber 3g fiber), Protein 21g protein.
CHICKEN CARROT PILAF
Although this recipe has been changed a little to satisfy personal preferences, the original came from the Taste of Home Best Ever Chicken Cookbook 2009.
Provided by Sydney Mike
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, brown chicken strips in butter until no longer pink, about 8 to 10 minutes; remove from heat but keep warm.
- In the same skillet, add rice, carrots, onion, and red bell pepper, cooking and stirring, until rice is browned and onion is tender, about 15 minutes.
- Stir in chicken broth; place chicken strips over rice mixture.
- Bring to boil; reduce heat; cover and simmer 20 to 25 minutes or until rice is tender.
- Stir in parsley.
- Remove from heat and let stand for 5 minutes before serving.
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