Carrot rice bake

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 --
\N \N 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

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