Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Water |
| 1 tablespoon | Instant chicken bouillon |
| 1 teaspoon | Salt |
| 2 cups | Chopped carrots |
| 1 cup | Rice |
| 2 teaspoons | Margarine |
| ½ teaspoon | Thyme -- crushed |
| ½ cup | 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 21⅘ gms; Total Fat 3⅘ gms; Cholesterol 6⅗ mg; Sodium 621 mg.
Diabetic Exchanges: Bread - 1; vegetable - 1; fat - 1.
Recipe By :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini