From The Complete Guide to Country Cooking
1 tablespoon butter or margarine
1 cup shredded carrots
1/2 cup chopped onion1 cup uncooked long grain rice
1 can ( 14 1/2 ounces) chicken broth
1 teaspoon lemon-pepper seasoning
In a saucepan, melt butter over medium heat. Saute carrot and onion until tender. Add rice and stir to coat. Stir in broth and lemon pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until liquid is absorbed and rice is tender.
Yield: 6 servings.
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