1 cup shredded carrots
1 package microwaveable rice (11/2 cups cooked rice needed)
1/2 cup “lite” coconut milk
Salt and freshly ground pepper
Place carrots in a bowl. Cook rice according to package instructions. Measure 11/2 cups cooked rice and add to the bowl with the carrots. (Reserve any remaining rice for another meal.) Add the coconut milk and salt and pepper to taste. Makes 2 servings.
Per serving: 225 calories (15 percent from fat), 3.8 g fat (2.0 g saturated, 0.1 g monounsaturated), no cholesterol, 4.6 g protein, 44.5 g carbohydrates, 2.2 g fiber, 55 mg sodium.