CHEF JEFF — ONE BYTE AT A TIME: Rice and CarrotsThis side dish would go well with a serving of chicken.
By: Herald Staff Report,
This side dish would go well with a serving of chicken.
Rice and Carrots
1 cup 10-minute brown rice
½ cup shredded carrots
2 teaspoons olive oil
Salt and freshly ground pepper
Bring 1 cup water to a boil in a large saucepan. Stir in rice, return to a boil, reduce heat to medium, cover and simmer 5 minutes.
Remove from heat and stir in shredded carrots. Cover and let stand 5 minutes. Add oil and salt and pepper to taste. Fluff with a fork.
Yield: Serves 2.
Approximate nutritional analysis per serving: 201 calories, 25 percent of calories from fat, 5.7 grams fat (0.6 grams saturated), no cholesterol, 4.3 grams protein, 35.6 grams carbohydrates, 2.8 grams fiber, 24 milligrams sodium.
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