Rice With Julienned Carrots Recipes

CARROTS AND RICE

Carrots and Rice image

Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.

Provided by Gayle Frazier

Categories Side Dish Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup sliced carrots
3 tablespoons minced onion
4 ½ cups water
2 teaspoons salt
2 cups uncooked long grain white rice
½ cup white sugar
1 cup half-and-half cream
¾ cup butter

Steps:

In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g

CHICKEN AND JULIENNED VEGGIES

Chicken and Julienned Veggies image

Thyme seasons this quick skillet entree from Lois Crissman of Mansfield, Ohio. She serves the tender browned chicken breasts, colorful sliced carrot and zucchini and savory sauce over spaghetti for a pleasing pasta meal.

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 10

Ingredients

2 boneless skinless chicken breast halves (4 ounces each)
2 teaspoons olive oil
1/2 cup plus 2 tablespoons reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup fat-free milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon white pepper
1 medium carrot, julienned
1 cup julienned zucchini
Hot cooked spaghetti, optional

Steps:

In a nonstick skillet, brown chicken in oil. In a bowl, combine the soup, milk, thyme, salt and pepper until smooth; pour over chicken. Add carrot. Reduce heat; cover and simmer for 5 minutes, stirring occasionally. Add zucchini; cover and simmer 5 minutes longer or until chicken is no longer pink. Serve over spaghetti if desired.

Nutrition Facts : Calories 261 calories, Fat 9g fat (2g saturated fat), Cholesterol 74mg cholesterol, Sodium 955mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges

RICE WITH JULIENNED CARROTS

Rice with Julienned Carrots image

Categories Rice Side Quick & Easy Carrot Spring Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 2 servings

Number Of Ingredients 6

Ingredients

1/2 cup finely chopped onion
1 tablespoon unsalted butter
1 cup long-grain white rice
1 1/2 cups water
1/2 teaspoon salt
1 medium carrot, cut into 1/8-inch-thick matchsticks

Steps:

Cook onion in butter in a 2-quart heavy saucepan over moderately low heat, stirring, until softened, about 3 minutes. Add rice and cook, stirring, 1 minute. Stir in water and salt and bring to a boil over high heat. Reduce heat to low and cook, covered, 10 minutes.
Sprinkle carrot over partially cooked rice and continue to cook, covered, until rice is cooked through and carrots are tender, about 6 minutes more.
Remove pan from heat (do not lift lid) and let stand, covered, 5 minutes. Fluff rice with a fork.

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