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Rice Pilaf with Green Beans and Carrots

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Rice Pilaf with Green Beans and Carrots
  • Prep Time 10 min
  • Total Time 2 hr 40 min
  • Servings 12
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A veggie trilogy of green beans, carrots and onions is mixed into long-grain rice pilaf for a wonderfully traditional side dish with it all.

Ingredients

2
tablespoons olive oil
1 1/2
cups uncooked converted long-grain white rice
1/2
cup sliced carrot (1 medium)
1/2
teaspoon salt
1/2
teaspoon lemon-pepper seasoning
1
cup water
1
can (14 oz) chicken broth with roasted garlic
1 1/4
cups frozen cut green beans, thawed*
2
medium green onions, sliced (2 tablespoons)

Directions

  • 1 In 12-inch skillet, heat oil over medium-high heat. Add rice, carrot, salt and lemon-pepper seasoning; cook 8 to 10 minutes, stirring frequently, until rice is golden brown. Add water and broth; heat to boiling. Remove from heat.
  • 2 Meanwhile, spray 3- to 4-quart slow cooker with cooking spray.
  • 3 Pour rice mixture into slow cooker. Stir in thawed green beans and onions (make sure all rice is under liquid and not sticking to side of slow cooker).
  • 4 Cover; cook on Low setting 2 to 2 1/2 hours. If desired, keep rice mixture warm on Low setting up to 2 hours, stirring occasionally.
Tips  

*To thaw frozen green beans, place in colander or strainer; rinse with warm water until thawed. Drain well.

If chicken broth with roasted garlic is unavailable, use regular chicken broth and add 2 cloves minced garlic.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
120
(
Calories from Fat
25
)
Daily Value
Total Fat
2 1/2g
4%
(
Saturated Fat
0g
0%
,
Trans Fat
0g
)
Cholesterol
0mg
0%
Sodium
240mg
10%
Potassium
75mg
2%
Total Carbohydrate
21g
7%
(
Dietary Fiber
1g
4%
,
Sugars
0g
)
Protein
2g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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