Carrot Pilaf
1 cup shredded carrots
1/2 cup chopped onion
1 small garlic clove, minced
1 tablespoon butter
1 cup uncooked long grain rice
1 can (14 1/2 ounces) chicken broth
1 teaspoon lemon pepper or substituted for the next 3 ingredients:
(3/4 teaspoon salt, 1/4 teaspoon lemon peel, & Pinch of pepper)
In a saucepan, sauté carrots, onion and garlic 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.
Yield: 4 to 6 servings
