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Carrot Rice Bake

fast.cook's picture
Ingredients
  Carrots 1 Pound (6 Medium Size)
  Water 1 1⁄2 Cup (24 tbs)
  Long grain rice 2⁄3 Cup (10.67 tbs)
  Salt 1⁄2 Teaspoon
  American cheese 8 Ounce, well chilled
  Beaten eggs 2
  Milk 1 Cup (16 tbs)
  Minced dried onion 2 Tablespoon
  Pepper 1⁄4 Teaspoon
Directions

Insert shredding disk; shred carrots (should yield 3 cups).
In saucepan combine carrots, water, rice, and salt.
Bring to boiling; reduce heat and simmer, covered, 25 minutes.
Do not drain.
Meanwhile, reinsert shredding disk; shred cheese.
Stir 1 1/2 cups of cheese into carrot mixture.
Stir in eggs, milk, onion, and pepper.
Turn into 10x6x2-inch baking dish.
Bake in 350° oven about 30 minutes or till knife inserted off center comes out clean.
Top with rest of cheese.
Bake 2 minutes more to melt cheese.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Carrot
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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