|1 tablespoon||Instant chicken bouillon|
|2 cups||Chopped carrots|
|½ teaspoon||Thyme -- crushed|
|½ cup||Sharp American cheese --|
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 21⅘ gms; Total Fat 3⅘ gms; Cholesterol 6⅗ mg; Sodium 621 mg.
Diabetic Exchanges: Bread - 1; vegetable - 1; fat - 1.
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