Carrot and Rice Casserole Recipe
Ingredients
| 1/2 cup uncooked regular rice | ||
| Carrots | 1 1/2 Cup (16 tbs), thinly sliced | |
| Powdered ginger | 1/4 Teaspoon | |
| Orange peel | 1/4 Teaspoon, grated | |
| Parsley | 1 Tablespoon, chopped | |
| Instant minced onion | 1 Tablespoon | |
| 4 teaspoons chicken stock base or 2 chicken bouillon cubes | ||
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Butter | 1 Tablespoon | |
Directions
Place rice in a shallow pan and lightly brown in hot oven (400°) for 8 to 10 minutes.
Place browned rice in shallow, lightly buttered 1 1/2-quart casserole; mix in the carrots, ginger, orange peel, parsley, and onion.
Dissolve the chicken stock base or bouillon cubes in the boiling water; add butter.
When butter is melted, pour chicken stock over the rice; cover and bake at 400° for about 25 minutes, or until liquid has been absorbed.
Makes 4 servings.
Place browned rice in shallow, lightly buttered 1 1/2-quart casserole; mix in the carrots, ginger, orange peel, parsley, and onion.
Dissolve the chicken stock base or bouillon cubes in the boiling water; add butter.
When butter is melted, pour chicken stock over the rice; cover and bake at 400° for about 25 minutes, or until liquid has been absorbed.
Makes 4 servings.
Chef
