Carrot Rice Bake
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Carrot Rice Bake
  Rice    Carrots  
Last updated 6/12/2012 12:46:40 AM. Recipe ID 7041. Report a problem with this recipe.
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      Title: Carrot  rice  bake
 Categories: Kaz
      Yield: 4 Servings
 
      4 c  Water
      1 tb Instant chicken bouillon
      1 ts Salt
      2 c  Chopped carrots
      1 c  Rice
      2 ts Margarine
    1/2 ts Thyme -- crushed
    1/2 c  Sharp American cheese --
           Shredded
 
  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.
  
  




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Recipe ID 7041 (Apr 03, 2005)

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