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Carrots, Broccoli and Rice




Source of Recipe


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List of Ingredients




1 Cup Long, Medium or Short-Grain Rice
1 Pkg Frozen Broccoli (10 oz) cut into bite-size pieces
2 Carrots, peeled and sliced
1 Tablespoon Butter
2 Tablespoons Olive Oil
2 Cloves Garlic, minced or pressed
½ Cup Grated Parmesan Cheese
1/4 Teaspoon Cracked Black Pepper


Recipe



Cook the rice according to package directions.

Cook the broccoli in one-half cup boiling salted water for 5 minutes or until tender-crisp. Drain.

Cook the carrots in ½ cup boiling salted water for 6 to 8 minutes.

In a saucepan, heat the butter, oil and garlic until warmed. In a separate bowl, combine the rice, broccoli and carrots. Toss with the butter mixture, cheese and black pepper. Serve hot with extra Parmesan cheese, if desired.

Tip: The rice can be cooked in chicken broth, if desired. Fresh broccoli can be used. Peel the stalks before cooking.