Carrot Rice Bake Recipe
Servings: 4
Ingredients
- 4 c. Water
- 1 Tbsp. Instant chicken bouillon
- 1 tsp Salt
- 2 c. Minced carrots
- 1 c. Rice
- 2 tsp Margarine
- 1/2 tsp Thyme -- crushed
- 1/2 c. Sharp American cheese -- Shredded
Directions
- In a saucepan, bring water to a boil (with bouillon and salt). Stir in carrots, rice and thyme; return to a boil. When the rice is tender, turn the mix into a 2 qt casserole dish.
- Bake, covered, at 325 degrees for 25 min. Stir; sprinkle with cheese.
- Bake, uncovered, for another 5 min. Garnish with parsley.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 362g | |
| Recipe makes 4 servings | |
| Calories 267 | |
| Calories from Fat 63 | 24% |
| Total Fat 7.05g | 9% |
| Saturated Fat 3.45g | 14% |
| Trans Fat 0.35g | |
| Cholesterol 15mg | 5% |
| Sodium 754mg | 31% |
| Potassium 254mg | 7% |
| Total Carbs 42.73g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 2.84g | 2% |
| Protein 7.44g | 12% |
