Wild Rice and Carrots

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!!!