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Quick Brown Rice & Shredded Carrot Sauté


2 cups instant brown rice, uncooked
1/2 teaspoon chicken bouillon, granulated
1 medium onion, chopped
3 tablespoons light margarine, divided
1 cup shredded carrots*
1/4 teaspoon salt
dash pepper


Prepare rice according to package directions, adding only the bouillon. Set aside. In a nonstick fry pan, melt 1 tablespoon margarine and sauté onions for approximately 4 minutes. Add carrots and continue sautéing for an additional 2 to 3 minutes. Spoon carrot mixture into brown rice. Add salt and pepper. Blend ingredients and serve.

Makes 5 cups.

Kitchen Shortcut: Buy the pre-shredded carrots that are ready to use.



Copyright 2002 Joan Salge Blake, MS, RD, LDN.

Nutrition Information Per 1 Cup Serving


Calories: 199
Fat: 5 g
Saturated Fat: 0.5 g
Cholesterol: 0 mg
Sodium: 283 mg
Dietary Fiber: 2 g