"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Sweet Carrots and Rice Recipe

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This recipe for Sweet Carrots and Rice, by , is from Godwin Family Reunion Cookbook 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
May DuPuis
Added: Sunday, January 14, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 lbs. baby carrots
1 (14-Ounce) can chicken broth
1/3 cup apricot preserves
2 tablespoons soy sauce
2 teaspoons grated fresh ginger
Pepper to taste

Directions:
Directions:
Combine baby carrots and chicken broth in a skillet over medium-high heat. Bring to a boil: cook, stirring often, 12 to 15 minutes or until carrots are crisp tender and broth is reduced to about 1/4 cup. Stir in apricot preserves, soy sauce, ginger and cook stirring constantly, 10 minutes or until mixture thickens and carrots are glazed. Serve over rice.

Number Of Servings:
Number Of Servings:
Makes 4 servings
Preparation Time:
Preparation Time:
Prep: 5 Min. Cook: 30 Min.

 

 

 

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