Staff
Simplicity tip: Next time you're chopping onions or shredding carrots, make extra, measure into zip-top bags, and freeze, ready for use in recipes like this one.
Recipe Yield:
4 servings
Recipe Calories:
313
Recipe Ingredient Details:
2 tablespoons butter
1/2 medium onion, chopped
1/4 cup shredded carrots
1/4 cup raisins
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons freshly chopped parsley (or 2 teaspoons dried)
1/4 cup pine nuts or slivered almonds
1 cup rice
2 1/4 cups water
Recipe Instructions:
In a medium-large saucepan with lid, melt butter over medium heat. Add onion and carrots; cook until tender, 3-5 minutes. Stir in remaining ingredients. Bring to a boil; cover, reduce heat to low, and simmer until rice is done and water is absorbed, about 20 minutes.
Recipe Additional Notes:
Calories 313,Fat 12,Perfat 34,Cholesterol 16,Carbo 47,Protein 7
Mon, 2012-07-09 01:20
