This recipe is for carrots in orange-basil butter. The carrots are cooked in a orange-basil butter sauce and served with a side of rice.
Carrots should be cut into julienne strips.
~Place carrot strips in a 1-quart casserole.
Sprinkle with water.
Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrotstrips are crisp-tender.
Let stand, covered, while preparing buttermixture.
For butter mixture, in a custard cup combine butter ormargarine, orange peel, and basil.
Micro-cook, uncovered, on 100% powerabout 30 seconds or till butter or margarine is melted.
Drain Carrots.
Drizzle butter mixture over carrot strips.
Garnish with snipped parsley,if desired.