Rice Carrot Bake
|Cooked rice||1 Cup (16 tbs) (1/3 Cup Uncooked)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Finely chopped celery||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Shredded raw carrots||2 Cup (32 tbs)|
|Chopped parsley||2 Tablespoon|
|Dried marjoram||1⁄2 Teaspoon|
|Grated cheddar cheese/Swiss cheese||1⁄2 Cup (8 tbs)|
|Eggs||3 , beaten|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Cook rice ahead of time (by package directions) or use leftover rice.
Cook onion and celery in hot oil until soft.
Add carrots, parsley, rice and marjoram.
Stir over low heat until heated through.
Season to taste with salt and pepper.
Fold in cheddar or Swiss cheese and beaten eggs.
Turn into greased shallow baking dish and top with Parmesan.
Bake at 350°F until firmish and lightly browned on top, 35 to 45 minutes.
Cut into wedges and serve from baking dish.
Serving size: Complete recipe
Calories 1227 Calories from Fat 653
% Daily Value*
Total Fat 74 g113.3%
Saturated Fat 26.3 g131.7%
Trans Fat 0 g
Cholesterol 722.4 mg240.8%
Sodium 1699.4 mg70.8%
Total Carbohydrates 90 g29.9%
Dietary Fiber 12.2 g48.7%
Sugars 18.4 g
Protein 52 g103.7%
Vitamin A 1101.1% Vitamin C 104.9%
Calcium 104.7% Iron 59%
*Based on a 2000 Calorie diet