Carrot Ring
INGREDIENTS:
1 ts 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
1 ts 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
Heat oil in a medium-size nonstick skillet and saute carrots without browning for 5 minutes. Add rice and saute 1 minute. Add chicken stock, bring to a boil, cover and simmer gently 15 minutes. Remove lid and test rice; liquid should be absorbed and rice cooked through. Add chives, salt, and pepper to taste and toss well.
Nutrtional info per serving:234 cal; 7g pro, 43g carb, 3g fat (13%) Exchanges: 1.1 veg, 2.5 bread, .4 meat, .5 fat
Nutrtional info per serving:234 cal; 7g pro, 43g carb, 3g fat (13%) Exchanges: 1.1 veg, 2.5 bread, .4 meat, .5 fat