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Full Online Book HomeLearning KitchenRice - Carrot Pilaf
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Rice - Carrot Pilaf Post by :Margaret_Berman Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1249

Click below to download : Rice - Carrot Pilaf (Format : PDF)

Rice - Carrot Pilaf

1 cup shredded carrots
1 to 1-1/2 cups finely chopped onions (to taste)
1 Tbsp. margarine
1 cup uncooked long grain rice
2 cups chicken broth
1 tsp. lemon pepper

In a medium saucepan, saute carrots and onions in margarine until tender. Add rice and stir to coat. Stir in broth, and lemon pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and broth has been absorbed.

Serves 4.

NOTE: Doubling this recipe will be enough for 10 servings.
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1 cup chopped onion 1 cup chopped celery 1/2 cup dried cherries 1/2 cup California walnuts, chopped 1 tablespoon chopped fresh thyme (or 1 teaspoon dried) 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried) 1/2 teaspoon ground black pepper 1 tablespoon margarine 3 cups cooked rice Cook onion, celery, cherries, walnuts, thyme, marjoram and pepper in margarine in a large non-stick skillet over medium heat 10 minutes, or until vegetables are tender. Add rice; cook until thoroughly heated. Makes 8 servings

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Yield: 12 Servings 3/4 c Wild rice, uncooked 3 c Vegetable broth 3/4 c Long-grain brown rice, uncooked 3/4 ts Salt 1 ts Vegetable oil 3/4 c Sliced fresh mushrooms 1/2 c Chopped red pepper 1/2 c Chopped yellow pepper 1/4 c Thinly sliced carrot 1/4 ts Curry powder 1/4 ts Black pepper 1/8 ts Ground cumin 2 cl Garlic, minced Rinse wild rice in 3 changes of hot water; drain and set aside. Bring vegetable broth to a boil in a saucepan; stir in wild and brown rices and salt. Cover, reduce heat, and simmer 55 minutes or until tender