CHEF JEFF -- ONE BYTE AT A TIME: Rice and Carrots

By news@grandforksherald.com

October 22, 2010 at 5:00 AM

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.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

CHEF JEFF -- ONE BYTE AT A TIME: Rice and Carrots

This side dish would go well with a serving of chicken. Rice and Carrots 1 cup 10-minute brown rice 1/2 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, retur...