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Carrot and Rice Casserole

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  Uncooked regular rice 1⁄2 Cup (8 tbs), uncooked
  Thinly sliced carrots 1 1⁄2 Cup (24 tbs)
  Powdered ginger 1⁄4 Teaspoon
  Grated orange peel 1⁄4 Teaspoon
  Chopped parsley 1 Tablespoon
  Instant minced onion 1 Tablespoon
  Chicken stock base/2 chicken bouillon cubes 4 Teaspoon
  Boiling water 1 1⁄2 Cup (24 tbs)
  Butter 1 Tablespoon

Place rice in a shallow pan and lightly brown in hot oven (400°) for 8 to 10 minutes.
Place browned rice in shallow, lightly buttered 1 1/2-quart casserole; mix in the carrots, ginger, orange peel, parsley, and onion.
Dissolve the chicken stock base or bouillon cubes in the boiling water; add butter.
When butter is melted, pour chicken stock over the rice; cover and bake at 400° for about 25 minutes, or until liquid has been absorbed.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Side Dish
Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
35 Minutes
Ready In: 
40 Minutes

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 162 Calories from Fat 28

% Daily Value*

Total Fat 3 g5%

Saturated Fat 2 g9.8%

Trans Fat 0 g

Cholesterol 8.1 mg2.7%

Sodium 1266.4 mg52.8%

Total Carbohydrates 30 g9.9%

Dietary Fiber 2.3 g9.2%

Sugars 2.7 g

Protein 3 g5.6%

Vitamin A 197.7% Vitamin C 14.6%

Calcium 3.9% Iron 5.4%

*Based on a 2000 Calorie diet

Carrot And Rice Casserole Recipe