| 2 | cups uncooked regular long-grain rice |
| 1 | tablespoon plus 1 teaspoon grated orange peel |
| 1 | teaspoon ground nutmeg |
| 8 | medium carrots, sliced (4 cups) |
| 1 | carton (32 oz) Progresso® chicken broth (4 cups), heated |
| 1/2 | cup orange juice |
| 1/4 | cup chopped fresh parsley |
| 1. | Heat oven to 350ºF. |
| 2. | Mix rice, orange peel and nutmeg in ungreased 3-quart casserole. Stir in carrots and broth. |
| 3. | Cover and bake 30 to 35 minutes or until liquid is absorbed. Sprinkle with orange juice. Add parsley; toss until well mixed. Let stand 5 minutes before serving. |
|
| Look for sliced carrots near bagged salad mixes in your grocery store. For another option, use 4 cups of halved baby carrots. |
|
| If there are any leftovers, scoop them into pita bread for a delicious, light meal. |
Nutrition Information:
220 ( 10 ); 1 g ( 0g); 0mg; 540 mg; 49 g ( 3 g); 7 g 100 %; 12 %; 4 %; 14 % 2 ; 1 ; 1