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Rice Carrot Casserole

Fresh.n.Natural's picture
Ingredients
  Cooked brown rice 2 Cup (32 tbs)
  Seasoned stock 2 Cup (32 tbs)
  Shredded carrots 2 Cup (32 tbs)
  Nutritional yeast 1 Tablespoon
  Eggs 2 , beaten
  Grated cheese 1 Cup (16 tbs)
  Cooked pumpkin 2 Cup (32 tbs)
  Minced onion 1⁄2 , pureed
  Tarragon 1 Teaspoon
Directions

Blend all ingredients.
Turn into oiled casserole and set in pan of hot water.
Bake at 350° F. for about 45 minutes.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice
Servings: 
6

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