Post by MarieAlice on Apr 24, 2003 9:33:02 GMT -6
Rice and Carrot Bake
2 TBS vegetable oil
1 onion, chopped
1 large carrot, grated
2 1/2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh parsley
2 eggs, beaten
1 cup milk
1/2 tsp salt
pinch dried dillweed
In medium pan, heat oil; cook onion and carrot over medium heat until softened, about 4 minutes. Remove from heat. In greased 8 cup casserole, combine onion mixture, rice, cheese, parsley, eggs, milk, salt and dillweed; mix well. Bake in 350*f oven for 50 to 60 minutes or until golden brown and bubbly. Let stand 5 minutes before serving. Serves 4.
2 TBS vegetable oil
1 onion, chopped
1 large carrot, grated
2 1/2 cups cooked brown rice
1 cup shredded sharp cheddar cheese
1/4 cup chopped fresh parsley
2 eggs, beaten
1 cup milk
1/2 tsp salt
pinch dried dillweed
In medium pan, heat oil; cook onion and carrot over medium heat until softened, about 4 minutes. Remove from heat. In greased 8 cup casserole, combine onion mixture, rice, cheese, parsley, eggs, milk, salt and dillweed; mix well. Bake in 350*f oven for 50 to 60 minutes or until golden brown and bubbly. Let stand 5 minutes before serving. Serves 4.