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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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In Minneapolis, Minnesota, Mary Ann Kosmas cooks up this light and lemony rice dish flecked with pretty carrot shreds. I have an herb garden, so I prepare this with fresh rosemary in summer, she jots. The aroma is heavenly. Ingredients:
2 cups chicken broth |
1 cup uncooked long grain rice |
1 medium onion, chopped |
1 small carrot, shredded |
1/2 to 1 teaspoon grated lemon peel |
2 garlic cloves, minced |
1 teaspoon dried rosemary, crushed |
1/2 teaspoon salt |
Directions:
1. Combine the all ingredients in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed. Yield: 6-8 servings.
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