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Carrot Pilaf

1 cup shredded carrots
1 to 1-1/2 cups finely chopped onion
1 Tbsp. margarine
1 cup uncooked long grain rice
2 cups chicken broth
1 tsp. lemon pepper

In a 2 quart saucepan, saute onion in margarine until tender.

Add grated carrot and saute about 5 minutes.

Add rice and stir to coat. Stir in broth and lemon pepper. Bring to a boil.

Reduce heat; cover and simmer about 20 minutes or until rice is tender and liquid has been absorbed. Stir.

Serves 4 or 5.