Catching up on posts from last week... we had this as a side dish with some baked chicken. It was very good and would probably be great with other veggies, too. The recipe comes from my cookbook Simply in Season... which I highly recommend if you're into cookbooks and eating lots of veggies! The book is divided into the seasons with recipes focused around veggies that are found locally during that season. Golden Carrot Bake
3 cups shredded carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups shredded Monterrey Jack cheese
1 cup milk
2 eggs, beaten
1/4 cup onion, chopped
pinch of ground nutmeg
1/2 cup Monterrey Jack cheese
Combine the carrots, water, rice, salt and pepper in a saucepan. Bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain.
Stir in 1 1/2 cups cheese, milk, eggs, onion, and nutmeg. Transfer to a 1 1/2 quart casserole dish. Bake uncovered at 350 for one hour.
Sprinkle 1/2 cup cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
1 comment:
Sounds like a yummy, new way to eat carrots. So far the recipes from your new cookbook sound great!
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