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Carrot Rice Bake

fast.cook's picture
  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

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: 
Main Dish
Rice, Carrot
Lacto Ovo Vegetarian
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1865 Calories from Fat 809

% Daily Value*

Total Fat 90 g138.5%

Saturated Fat 52.3 g261.4%

Trans Fat 0 g

Cholesterol 658.7 mg219.6%

Sodium 1546.7 mg64.4%

Total Carbohydrates 183 g60.9%

Dietary Fiber 15.5 g62%

Sugars 46.4 g

Protein 85 g170.6%

Vitamin A 1573.4% Vitamin C 82.1%

Calcium 194.4% Iron 31.1%

*Based on a 2000 Calorie diet

Carrot Rice Bake Recipe