Directions:
- Heat butter and oil . Mince onion and add to oil and butter cook until tender. Pare and slice carrots and add in pan with onion and cook adding 1/2 teaspoon salt. Cook this mixture covered stirring often about 10 minutes.Then add rice, stock( chicken, vegtable or water) 1 1/2 teaspoons salt , sugar bring to boil reduce heat to simmer cover and cook about 30 minutes until carrots are tender. Being very careful blend and then return to pot adding addtional seasoning as needed. Herbs chervil, mint, chives or parsley can be used as a garnish. For the herbs 1 teaspoon dried or 1/4 teaspoon powdered = 1 tablespoon fresh.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 275.72 Kcal (1154 kJ) | ||
| Calories from fat | 68.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.6g | 12% | |
|---|---|---|---|
| Cholesterol | 14.69mg | 5% | |
| Sodium | 567.82mg | 24% | |
| Potassium | 847.5mg | 18% | |
| Total Carbs | 40.19g | 13% | |
| Sugars | 15.1g | 60% | |
| Dietary Fiber | 5.05g | 20% | |
| Protein | 12.35g | 25% | |
| Vitamin C | 10.4mg | 17% | |
| Vitamin A | 1.5mg | 51% | |
| Calcium | 64.4mg | 6% | |
| Amount Per 100 g | |||
| Calories | 53.61 Kcal (224 kJ) | ||
| Calories from fat | 13.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.48g | 12% | |
|---|---|---|---|
| Cholesterol | 2.86mg | 5% | |
| Sodium | 110.4mg | 24% | |
| Potassium | 164.78mg | 18% | |
| Total Carbs | 7.81g | 13% | |
| Sugars | 2.94g | 60% | |
| Dietary Fiber | 0.98g | 20% | |
| Protein | 2.4g | 25% | |
| Vitamin C | 2mg | 17% | |
| Vitamin A | 0.3mg | 51% | |
| Calcium | 12.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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