Carrot Rice Bake Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
1 tbsp: Instant chicken bouillon,
1 tsp: Salt,
2 cup: Chopped carrots,
1 cup: Rice,
2 tsp: Margarine,
1/2 tsp: Thyme, crushed
1/2 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 21.8 gms; Total Fat
3.8 gms; Cholesterol 6.6 mg; Sodium 621 mg.
Diabetic Exchanges: Bread - 1; vegetable - 1; fat - 1.
Recipe By :
Source from luhu.jp
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 21.8 gms; Total Fat
3.8 gms; Cholesterol 6.6 mg; Sodium 621 mg.
Diabetic Exchanges: Bread - 1; vegetable - 1; fat - 1.
Recipe By :
Source from luhu.jp
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