It’s weekend time once again, loves. If you find yourself with a free afternoon, I have a brand new recipe for you to try your hand at! I came across this recipe in an Oprah magazine (also found here!) from years ago and adapted it to fit the ingredients in my fridge and cabinets. After all, budgeting and being frugal are on the top of my “to do” list this summer. Hope you get a chance to try out this yummy combo.
Ingredients:
1 lb baby carrots
3 tablespoons butter or margarine
1/3 cup orange marmalade
2 teaspoons grated orange rind
3 tablespoons fresh orange juice
About two tablespoons fresh, chopped basil
Salt and pepper
1 cup brown rice
Mint for garnish
Directions:
1. Start cooking the brown rice on the stove in lightly salted water
2. Grate the orange and chop the basil
2. Cook baby carrots and a pinch of salt in hot water on stove for 15-20 minutes until carrots are tender
3. Once the carrots are done, drain
4. Then combine carrots, butter, a generous amount of salt and pepper, orange marmalade, orange rind, orange juice, and basil in the sauce pan
5. Stir until all ingredients are incorporated and warm
6. Once brown rice is finished, combine all and garnish with mint
7. Enjoy with loved ones!
Happy trails, friends! And a merry weekend to all.
XO.
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