Carrot Rice Pilaf
INGREDIENTS:
4 c Water
1 tb Instant chicken bouillon
1 ts Salt
2 c Chopped carrots
1 c Rice
2 ts Margarine
1/2 ts Thyme -- crushed
1/2 c Sharp American cheese --
Shredded
4 c Water
1 tb Instant chicken bouillon
1 ts Salt
2 c Chopped carrots
1 c Rice
2 ts Margarine
1/2 ts Thyme -- crushed
1/2 c Sharp American cheese --
Shredded
In a saucepan, bring water to a boil (with bouillon and salt). Stir in carrots, rice and thyme; return to a boil. When the rice is tender, turn the mixture into a 2 quart casserole dish.
Bake, covered, at 325 degrees for 25 minutes. Stir; sprinkle with cheese. Bake, uncovered, for another 5 minutes. Garnish with parsley.
Per Serving: Calorie 137; Protein 3.9 gms; CHO 21.8 gms; Total Fat 3.8 gms; Cholesterol 6.6 mg; Sodium 621 mg.
Diabetic Exchanges: Bread -
1; vegetable -
1; fat -
Bake, covered, at 325 degrees for 25 minutes. Stir; sprinkle with cheese. Bake, uncovered, for another 5 minutes. Garnish with parsley.
Per Serving: Calorie 137; Protein 3.9 gms; CHO 21.8 gms; Total Fat 3.8 gms; Cholesterol 6.6 mg; Sodium 621 mg.
Diabetic Exchanges: Bread -
1; vegetable -
1; fat -