Other
Braised Carrots with Rice and Prunes
Ingredients, directions, and nutrition — adapted for your kitchen.
Jump to Recipe ↓
Ingredients & directions
Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.
Ingredients
- carrots2.29 oz (65 g)
- unsalted butter0.25 oz (7 g)
- pitted prunes1.02 oz (29 g)
- long-grain rice2.93 oz (83 g)
- water3.49 oz (99 g)
Directions
- Dice the peeled carrot and gently cook in butter until tender. Add the quartered prunes and cooked rice, season lightly with salt, and combine.
Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.
Nutrition per original serving
355kcal
7.4 gProtein
7.9 gFat
63.6 gCarbs
Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.
This recipe is provided for personal use.
Ask about a restaurant license →