Carrot Rice Bake Recipe

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Carrot Rice Bake Ingredients

4 cup water
1 tbsp instant chicken bouillon
1 tsp salt
2 cup chopped carrots
1 cup rice
2 tsp margarine
1/2 tsp thyme -- crushed
1/2 cup sharp american cheese --
1 shredded

A Recipe for
Carrot Rice Bake

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This Carrot Rice Bake recipe is one of many in our Diabetic Category.

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This Recipe for Carrot Rice Bake is one of thousands in the Recipes-to-go Diabetic Cookbook.

sing Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.

Carrot Rice Bake Recipe
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This is a recipe for Carrot Rice Bake from the recipe cookbook of Recipes-to-go (Diabetic)

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Herb Tip
Using Marjoram:
Only the leaves of the marjoram plant are used and are available both fresh and dried. Very similar to oregano, marjoram carries a sweeter, milder flavor. Marjoram makes a great addition to almost any meat or vegetable dish.

Carrot Rice Bake

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Carrot Rice Bake 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 mixture into a 2 quart casserole dish.

Bake, covered, at 325 degrees for 25 minutes. Stir; sprinkle with
cheese. Bake, uncovered, for another 5 minutes. Garnish with parsley.

Per Serving: Calorie 137; Protein 3.9 gms; CHO 21.8 gms; Total Fat
3.8 gms; Cholesterol 6.6 mg; Sodium 621 mg.

Diabetic Exchanges: Bread - 1; vegetable - 1; fat - 1.

Recipe By :

Serves: 4

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Carrot Rice Bake Recipe from the Recipes-To-go.com Diabetic Recipe Cookbook

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