Carrot and Rice Casserole
|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)|
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.