|
|
Carrot-Rice Bake Recipe |
||
|
|
||
|
Ingredients 3 cups shredded carrots (1 pound) 1 1.2 cups water 2/3 cup long grain rice 1/2 tsp salt 2 cups shredded American cheese (8 ounce) 2 beaten eggs 2 tbsp minced dried onion 1/4 tsp pepper Oven 350o
Method In a saucepan combine carrots, water, rice, and salt. Bring to boiling. Reduce heat and simmer, covered, about 15 minutes or till rice is done. Do not drain. Stir in 1 1/2 cups of the shredded cheese, milk, eggs, onion, and pepper. Turn into a 20 to 25 minutes. Top with remaining 1/2 cup shredded cheese. Return to oven about 2 minutes longer to melt cheese. Cut into squares. Serves 6.
Per 1/6 serving: 27 g carbohydrates, 301 calories, 15 g fat, 15 g Protein, 676 mg sodium
|
||