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 |
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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 :
Servings:
4
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