Carrots and Rice

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.

Step: 1

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.

Step: 2

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.

Per Serving: 285 calories; protein 3.3g; carbohydrates 36.3g; fat 14.1g; cholesterol 38mg; sodium 513.6mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re making pasta, go for a simple healthy dish . Made steak? Go for something light. If you’re want to cooking stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do double-duty .