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.

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Carrot Rice Bake Recipe
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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.

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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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Carrot Rice Bake recipe - a tasty recipe for you to add to your collection!
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Food Tip
Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.
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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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