Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Butter
1 Onion, chopped
3 c Carrots, sliced
4 c Chicken stock
1 c Cooked ham, cubed
pn Dried thyme
1/4 c Long-grain rice
2 tb Fresh parsley, chopped
1/4 ts Salt
Pepper

in large saucepan, melt butter over medium heat; cook onion and
carrots for about 5 minutes or just until softened. Stir in chicken
stock, ham and thyme; bring to boil.

Stir in rice; cover and simmer over medium-low heat for 25-30 minutes
or just until carrots and rice are tender. Stir in parsley and salt;
season with pepper to taste.

Makes 7 cups, or 4 servings

Per serving: about 120 calories, 9 g protein, 4 g fat,
12 g carbohydrate

Serve with: Whole wheat rolls, crunchy lettuce wedges with buttermilk
dressing, frozen raspberry yogurt and gingerbread cookies.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Wednesday] Warm Couscous Roasted Fall Vegetables Suppers:
[Thursday] Greek Beef Pita Pockets Suppers: [Friday] Pasta Carbonara
with Peas Suppers: [Saturday] Pan-braised Sea Bass with Vegetables
Suppers: [Sunday] Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen

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