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Golden Carrot Bake
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3
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cups
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carrots, shredded
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1 1/2
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cup
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water
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2/3
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cup
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brown rice, uncooked
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1/2
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tsp
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salt
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1/4
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tsp
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pepper
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1 1/2
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cup
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Monterey Jack cheese shredded
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1
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cup
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milk
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2
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eggs, beaten
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1/4
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cup
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onion, chopped
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1
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pinch
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nutmeg
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1/2
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cup
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Monterey Jack cheese shredded
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1
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Combine carrots, water, rice, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.
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2
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Stir in the cheese, milk, eggs, onion, and nutmeg and transfer to a 1 1/2 qt casserole dish. Bake uncovered at 350F for one hour.
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3
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Sprinkle remaining cheese on top and return to oven to melt the cheese.
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Servings: 6
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Cooking Times
Cooking Time: 1 hour
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Oven Temperature: 350°F
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Nutrition Facts
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Serving size: 1/6 of a recipe (8.7 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
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Amount Per Serving
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Calories
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238.3
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Calories From Fat (53%)
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125.36
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% Daily Value
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Total Fat 14.22g
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22%
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Saturated Fat 8.28g
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41%
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Cholesterol 107.28mg
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36%
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Sodium 482.16mg
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20%
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Potassium 347.39mg
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10%
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Total Carbohydrates 14.21g
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5%
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Fiber 2.33g
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9%
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Sugar 5.7g
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Protein 13.84g
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28%
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Recipe Type: Side Dish
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