Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa
Crawford

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