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Add a photoServings: 2
Ingredients
- 1 tsp Extra virgin olive oil
- 1 c. Sliced, peeled baby carrots
- 1/2 c. Long grain white rice
- 1 c. Defatted, low-salt chicken stock
- 1/4 c. Snipped fresh chives Salt and black pepper
Directions
- Heat oil in a medium-size nonstick skillet and saute/fry carrots without browning for 5 min. Add in rice and saute/fry 1 minute. Add in chicken stock, bring to a boil, cover and simmer gently 15 min. Remove lid and test rice; liquid should be absorbed and rice cooked through. Add in chives, salt, and pepper to taste and toss well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 2 servings | |
| Calories 403 | |
| Calories from Fat 29 | 7% |
| Total Fat 3.35g | 4% |
| Saturated Fat 0.49g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 4% |
| Potassium 1585mg | 45% |
| Total Carbs 66.87g | 18% |
| Dietary Fiber 13.2g | 44% |
| Sugars 15.6g | 10% |
| Protein 28.73g | 46% |
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