Rice Carrot Casserole Recipe
Ingredients
| Brown rice | 2 Cup (16 tbs), cooked | |
| Stock | 2 Cup (16 tbs), seasoned | |
| 2 cups carrots, shredded, raw | ||
| Nutritional yeast | 1 Tablespoon | |
| Eggs | 2 , beaten | |
| Cheese | 1 Cup (16 tbs), grated | |
| 2 cups pumpkin, cooked, | ||
| Onion | 1/2 , pureed | |
| Tarragon | 1 Teaspoon | |
Directions
Blend all ingredients.
Turn into oiled casserole and set in pan of hot water.
Bake at 350° F. for about 45 minutes.
Turn into oiled casserole and set in pan of hot water.
Bake at 350° F. for about 45 minutes.
Chef
