Rice Pilaf with Carrots and Fresh Basil |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 3 tablespoons pareve margarine | 2 cups finely chopped onions | 2 cups 1/3-inch carrot cubes (about 3 medium carrtos) |
| 4 large garlic cloves, chopped | 3 cups long-grain white rice | 1 large fresh rosemary sprig |
| 5 cups low-salt chicken broth | 1 cup chopped green onions | 3/4 cup coarsely chopped fresh basil |
| 1 | Melt margarine in heavy large pot over medium-high heat. Add onions, carrots, and garlic. Saute until carrtos soften slightly, about 6 minutes. Stir in rice and rosemary sprig. Add broth; bring to boil. Reduce heat to medium-low, cover, and simmer until rice is tender and broth is absorbed, about 16 minutes. Mix in green onions and 1/2 cup basil. Season pilaf with salt and pepper. Transfer to large bowl. Sprinkle with 1/4 cup basil. |