Name: Carrot Rice Bake
Ingredients: 4 c Water; 1 tb Instant chicken bouillon; 1 ts Salt; 2 c Chopped carrots; 1 c Rice; 2 ts Margarine; 1/2 ts Thyme -- crushed; 1/2 c Sharp American cheese --; Shredded

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American	Kaz	4	Servings

INGREDIENTS

4	c	Water
1	tb	Instant chicken bouillon
1	ts	Salt
2	c	Chopped carrots
1	c	Rice
2	ts	Margarine
1/2	ts	Thyme — crushed
1/2	c	Sharp American cheese —
		Shredded

INSTRUCTIONS

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

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