Best Shredded Carrot Pilaf Recipes

BAKED RICE PILAF

Baked Rice Pilaf image

I'm always in search of inexpensive yet delicious dishes to serve at potlucks. This fluffy rice pilaf recipe tastes as good as it looks. -Sheree Feero, Golden, Colorado

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1-3/4 cups water
1 cup shredded carrot
1 cup chopped celery
3/4 cup uncooked long grain rice
3 tablespoons minced fresh parsley
2 tablespoons finely chopped onion
2 tablespoons butter, melted
1 tablespoon chicken bouillon granules

Steps:

In an ungreased 8-in. square baking dish, combine all the ingredients. Cover and bake at 375° for 40-45 minutes or until rice is tender, stirring after 25 minutes.

Nutrition Facts : Calories 212 calories, Fat 6g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 108mg sodium, Carbohydrate 35g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges

SHREDDED CARROT PILAF

Shredded Carrot Pilaf image

A lighter version of a rice pilaf (although if you are not calorie counting, you may sub real butter and any chicken broth) VEGETARIANS may use vegetable broth and vegetarian margarine. The lemon pepper really is the secret ingredient here. Adapted from an early issue of Taste of Home, and used many times over the years.

Provided by HeatherFeather

Categories White Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup carrot, shredded (measure by volume after shredding)
1/2 cup onion, chopped
1 tablespoon reduced-calorie margarine (or butter is OK too, just add the extra calories)
1 cup raw long grain white rice
1 (14 1/2 ounce) can 98% fat free chicken broth
1 teaspoon lemon pepper (to taste)

Steps:

In a medium size saucepan, saute carrots and onion in butter until tender over about medium heat- about 5 minutes.
Add rice and stir briefly to coat, about 1 minute.
Add broth and lemon pepper, stirring to mix, then raise heat and bring it to a boil.
Once it comes to boil, lower the heat, drop on the lid, and let simmer about 20 minutes or until liquid has absorbed and rice is tender.

Nutrition Facts : Calories 205, Fat 2, SaturatedFat 0.3, Sodium 476.8, Carbohydrate 41.8, Fiber 1.6, Sugar 2.3, Protein 4.3

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