Carrot Rice Bake Recipe
Ingredients
| Carrots | 1 pound | |
| Water | 1 1/2 Cup (16 tbs) | |
| Long grain rice | 2/3 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| 8 ounces American cheese, well chilled | ||
| Eggs | 2 , beaten | |
| Milk | 1 Cup (16 tbs) | |
| Minced onion | 2 Tablespoon, dried | |
| Pepper | 1/4 Teaspoon | |
Directions
Insert shredding disk; shred carrots (should yield 3 cups).
In saucepan combine carrots, water, rice, and salt.
Bring to boiling; reduce heat and simmer, covered, 25 minutes.
Do not drain.
Meanwhile, reinsert shredding disk; shred cheese.
Stir 1 1/2 cups of cheese into carrot mixture.
Stir in eggs, milk, onion, and pepper.
Turn into 10x6x2-inch baking dish.
Bake in 350° oven about 30 minutes or till knife inserted off center comes out clean.
Top with rest of cheese.
Bake 2 minutes more to melt cheese.
In saucepan combine carrots, water, rice, and salt.
Bring to boiling; reduce heat and simmer, covered, 25 minutes.
Do not drain.
Meanwhile, reinsert shredding disk; shred cheese.
Stir 1 1/2 cups of cheese into carrot mixture.
Stir in eggs, milk, onion, and pepper.
Turn into 10x6x2-inch baking dish.
Bake in 350° oven about 30 minutes or till knife inserted off center comes out clean.
Top with rest of cheese.
Bake 2 minutes more to melt cheese.
Chef
