Rice Carrot Bake Recipe
Ingredients
| Cooked rice | 1 Cup (16 tbs), uncooked | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Celery | 1/4 Cup (16 tbs), finley chopped | |
| Vegetable oil | 2 Tablespoon | |
| 2 cups shredded raw carrots | ||
| Parsley | 2 Tablespoon, chopped | |
| Dried marjoram | 1/2 Teaspoon | |
| 1/2 cup grated cheddar or Swiss cheese | ||
| Eggs | 3 , beaten | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cook rice ahead of time (by package directions) or use leftover rice.
Cook onion and celery in hot oil until soft.
Add carrots, parsley, rice and marjoram.
Stir over low heat until heated through.
Season to taste with salt and pepper.
Fold in cheddar or Swiss cheese and beaten eggs.
Turn into greased shallow baking dish and top with Parmesan.
Bake at 350°F until firmish and lightly browned on top, 35 to 45 minutes.
Cut into wedges and serve from baking dish.
Cook onion and celery in hot oil until soft.
Add carrots, parsley, rice and marjoram.
Stir over low heat until heated through.
Season to taste with salt and pepper.
Fold in cheddar or Swiss cheese and beaten eggs.
Turn into greased shallow baking dish and top with Parmesan.
Bake at 350°F until firmish and lightly browned on top, 35 to 45 minutes.
Cut into wedges and serve from baking dish.
Chef
