Spring Carrots With Yellow Rice

53 mins (prep 8, cooking 45)
14 ingredients
6 servings
This is a tasty and easy side dish that is also pretty. The julienne carrots are original to the recipe but I use frozen round cut carrots that are still in my freezer from last summer's garden (we had a lot of carrots!) and they work perfectly. That pretty much eliminates all prep time. It reads like a lot of steps but it isn't and goes quickly. I also cut way down on the butter and still get good results and I also find that the given cooking times for the veggies is overlong for my taste. I got this from Epicurious.

Categories:  <-60-mins , side-dish , north-american , inexpensive , carrots , vegetable , time-to-make ,
Share on Newzsocial



Serving Size (181.26 g)
Servings 6
Amount per Serving
Calories 177.16 Calories from Fat 65.7
% Daily Value *
Total Fat 7.3g 67.4%
Saturated Fat 4.1g 123.01%
Trans Fat 0.24g %
Cholesterol 17.5mg 35.0%
Sodium 184.62mg 46.15%
Total Carbohydrate 24.61g 49.23%
Dietary Fiber 2.91 g 69.84%
Sugars 4.86 g %
Protein 3.48g 41.7%
Vitamin A 10611.64IU% Vitamin C 2.08mg%
Calcium 35.28mg% Iron 1.18mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
ground turmeric, pinch salt, medium onion, dried marjoram, dried greek oregano, pinch cinnamon, minced fresh parsley