GOLDEN CARROT BAKE
Recipe: Simply in Season, Mary Beth Lind and Cathleen Hockman-Wert
Picture: www.wholisticwoman.com
Combine in a saucepan and bring to a boil:
- 3 cups/750 ml carrots (shredded)
- 1 1/2 cups/375 ml water
- 2/3 cup/150 ml uncooked brown rice
- 1/2 tsp salt
- 1/4 tsp pepper
Reduce heat, cover and simmer for 25 minutes. Do not drain.
Stir in and transfer into a 1 1/2 quart/1.5L casserole dish:
- 1 1/2 cups/375 ml Monterey Jack cheese (shredded)
- 1 cup/250 ml milk
- 2 eggs (beaten)
- 1/4 cup/60 ml onion (chopped)
- pinch of ground nutmeg
Bake uncovered at 350F/180C for 1 hour.
Sprinkle on top:
- 1/2 cup/125 ml Monterey Jack cheese (shredded)
Return to oven long enough to melt cheese, about 2 minutes.
Serves 6.