CARROT RICE PILAF

      Title: CARROT RICE PILAF
  Categories: Miamiherald, Vegetables
       Yield: 2 Servings
  
       1 ts Olive oil
       1 c  Sliced, peeled baby carrots
     1/2 c  Long grain white rice
       1 c  Defatted, low-salt chicken
            -stock
     1/4 c  Snipped fresh chives
            Salt and black pepper
  
   Heat oil in a medium-size nonstick skillet and saute carrots without
   browning for 5 minutes.  Add rice and saute 1 minute. Add chicken
   stock, bring to a boil, cover and simmer gently 15 minutes. Remove
   lid and test rice; liquid should be absorbed and rice cooked through.
   Add chives, salt, and pepper to taste and toss well.
   
   Nutrtional info per serving:234 cal; 7g pro, 43g carb, 3g fat (13%)
   Exchanges: 1.1 veg, 2.5 bread, .4 meat,
        .5    fat
   
   Source: Dinner in Minutes, Miami Herald, 8/31/95 format: 8/5/96, Lisa
   Crawford
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