Carrot rice bake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 1 | tablespoon | Instant chicken bouillon |
| 1 | teaspoon | Salt |
| 2 | cups | Chopped carrots |
| 1 | cup | Rice |
| 2 | teaspoons | Margarine |
| ½ | teaspoon | Thyme -- crushed |
| ½ | cup | Sharp American cheese -- |
| Shredded | ||
Directions
In a saucepan, bring water to a boil (with bouillon and salt). Stir in carrots, rice and thyme; return to a boil. When the rice is tender, turn the mixture into a 2 quart casserole dish.
Bake, covered, at 325 degrees for 25 minutes. Stir; sprinkle with cheese.
Bake, uncovered, for another 5 minutes. Garnish with parsley.
Per Serving: Calorie 137; Protein 3.9 gms; CHO 21⅘ gms; Total Fat 3⅘ gms; Cholesterol 6⅗ mg; Sodium 621 mg.
Diabetic Exchanges: Bread - 1; vegetable - 1; fat - 1.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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