Wild Rice and Carrots

Sunday, December 30, 2012

1 (8.5 ounces) packaged pre-cooked wild rice
1 1/2 TBSP unsalted butter
1 cup thinly sliced carrots
1 TBSP chopped fresh parsley
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt

Prepare rice according to the package directions.
Melt butter in large non-stick pan over medium heat.  Add carrots, cook 8 minutes or until tender, stirring often.  Stir in rice, parsley, peper and salt, cook for 1 minute.  Serve as a side dish to salmon or grilled chicken.

Serves 4 @ 114 calories per serving

Now dig in!!!


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