Carrot-Rice Bake
Carrot-Rice Bake is an moderately easy dinner. Made with 4 c. water, 1 tbsp. instant chicken bouillon granules, 1 tsp. salt, 2 c. chopped carrots and 1 1/2 c. regular rice, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
In a saucepan, bring water, bouillon granules and salt to boiling. Stir in carrots, rice, butter and thyme. Return to boiling. Turn mixture into 2-quart casserole. Bake, covered, at 325Β° for 25 minutes. Stir. Sprinkle with cheese. Bake, uncovered, for 5 minutes longer. Garnish with parsley.
Serves 8.
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