{"id":518,"date":"2017-08-08T14:43:28","date_gmt":"2017-08-08T18:43:28","guid":{"rendered":"http:\/\/blogs.bu.edu\/salge\/?page_id=518"},"modified":"2017-08-27T17:19:42","modified_gmt":"2017-08-27T21:19:42","slug":"quick-brown-rice-and-shredded-carrot-saute","status":"publish","type":"page","link":"https:\/\/blogs.bu.edu\/salge\/quick-brown-rice-and-shredded-carrot-saute\/","title":{"rendered":"Quick Brown Rice and Shredded Carrot Saut\u00e9"},"content":{"rendered":"<h6><span class=\"style19\"><img loading=\"lazy\" src=\"\/salge\/files\/2017\/08\/Screen-Shot-2017-08-27-at-5.19.14-PM-182x300.png\" alt=\"Screen Shot 2017-08-27 at 5.19.14 PM\" class=\" wp-image-909 alignright\" height=\"272\" width=\"165\" srcset=\"https:\/\/blogs.bu.edu\/salge\/files\/2017\/08\/Screen-Shot-2017-08-27-at-5.19.14-PM-182x300.png 182w, https:\/\/blogs.bu.edu\/salge\/files\/2017\/08\/Screen-Shot-2017-08-27-at-5.19.14-PM.png 209w\" sizes=\"(max-width: 165px) 100vw, 165px\" \/>Ingredients<\/span><\/h6>\n<p class=\"style18\">2 cups instant brown rice, uncooked<br \/>\n1\/2 teaspoon chicken bouillon, granulated<br \/>\n1 medium onion, chopped<br \/>\n3 tablespoons light margarine, divided<br \/>\n1 cup shredded carrots*<br \/>\n1\/4 teaspoon salt<br \/>\ndash pepper<\/p>\n<h6 class=\"style18\"><span class=\"style19\">Instructions<\/span><\/h6>\n<p class=\"style18\">Prepare rice according to package directions, adding only the bouillon. Set aside. In a nonstick fry pan, melt 1 tablespoon margarine and saut\u00e9 onions for approximately 4 minutes. Add carrots and continue saut\u00e9ing for an additional 2 to 3 minutes. Spoon carrot mixture into brown rice. Add salt and pepper. Blend ingredients and serve.<\/p>\n<p class=\"style18\">Makes 5 cups<\/p>\n<p><span class=\"style18\"><strong>Kitchen Shortcut:<\/strong> Buy the pre-shredded carrots that are ready to use. <\/span><\/p>\n<h6 class=\"style19\">Nutrition Information Per Serving (1 cup)<\/h6>\n<p class=\"style18\">Calories: 199<br \/>\nFat: 5 g<br \/>\nSaturated Fat: 0.5 g<br \/>\nCholesterol: 0 mg<br \/>\nSodium: 283 mg<br \/>\nDietary Fiber: 2 g<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 cups instant brown rice, uncooked 1\/2 teaspoon chicken bouillon, granulated 1 medium onion, chopped 3 tablespoons light margarine, divided 1 cup shredded carrots* 1\/4 teaspoon salt dash pepper Instructions Prepare rice according to package directions, adding only the bouillon. Set aside. In a nonstick fry pan, melt 1 tablespoon margarine and saut\u00e9 onions &hellip; <a href=\"https:\/\/blogs.bu.edu\/salge\/quick-brown-rice-and-shredded-carrot-saute\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Quick Brown Rice and Shredded Carrot Saut\u00e9<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":6783,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/518"}],"collection":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/users\/6783"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/comments?post=518"}],"version-history":[{"count":3,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/518\/revisions"}],"predecessor-version":[{"id":911,"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/pages\/518\/revisions\/911"}],"wp:attachment":[{"href":"https:\/\/blogs.bu.edu\/salge\/wp-json\/wp\/v2\/media?parent=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}