Recipe - Carrot Rice Bake

4 cup Water
1 tablespoon Instant chicken bouillon
1 teaspoon Salt
2 cup Chopped carrots
1 cup Rice
2 teaspoon Margarine
One half teaspoon Thyme crushed
One half cup Sharp American cheese
Shredded

In a saucepan, bring water to a boil (with bouillon and salt). Stir in
carrots, rice and thyme; return to a boil. When the rice is tender, turn
the mixture into a 2 quart casserole dish.

Bake, covered, at 325 degrees for 25 minutes. Stir; sprinkle with cheese.
Bake, uncovered, for another 5 minutes. Garnish with parsley.

Per Serving: Calorie 137; Protein 3.9 gms; CHO 21.8 gms; Total Fat 3.8
gms; Cholesterol 6.6 mg; Sodium 621 mg.

Diabetic Exchanges: Bread 1; vegetable 1; fat 1.

Recipe By :

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini