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Stuffed Carrots Recipe
|Carrots||8 Medium, peeled|
|Long grain rice||2 Ounce (50 Gram)|
|Breadcrumbs||1 Ounce (25 Gram)|
|Grated cheese||1 Ounce (50 Gram)|
|Tomatoes||2 Medium, skinned and chopped|
|Milk||1⁄4 Pint (150 Milliliter)|
|Salt||5 Milliliter (1 Teaspoon)|
|Margarine||1 Ounce (25 Gram)|
Calories 230 Calories from Fat 83
% Daily Value*
Total Fat 9 g14.5%
Saturated Fat 2.9 g14.6%
Trans Fat 0 g
Cholesterol 9.2 mg
Sodium 744 mg31%
Total Carbohydrates 31 g10.3%
Dietary Fiber 4.3 g17.3%
Sugars 9.4 g
Protein 7 g13.7%
Vitamin A 424.2% Vitamin C 25%
Calcium 17.1% Iron 5.5%
*Based on a 2000 Calorie diet
Cook the carrots whole in boiling salted water until tender.
Using a teaspoon, hollow out one side of each carrot, large enough to hold a stuffing, and remove a thin slice from the other side with a knife, to enable the carrot to lie flat on a baking sheet.
Boil the rice in plenty of boiling salted water for ten to twelve minutes, drain and add breadcrumbs, cheese, tomatoes and season to taste.
Add enough milk to bind the mixture together.
Fill the hollow of each carrot with the stuffing, place on a baking sheet and dot with margarine.
Bake on the second shelf for twenty minutes.