Carrot Rice Bake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 2-quart casserole dish with cooking spray.
• Spread long-grain rice into prepared casserole dish.
• Heat olive oil in a saucepan over medium heat. Cook and stir carrot, celery, and onion in hot oil until onion is soft and translucent, about 4 minutes. Stir garlic into mixture; cook and stir 1 minute more. Increase heat to high; add chicken stock and bay leaf to the saucepan and bring to a boil. Pour the mixture over the rice in the casserole dish. Cover the dish tightly with aluminum foil.
• Bake in preheated oven 20 minutes. Remove aluminum foil and continue baking until the rice is tender and has absorbed most of the liquid, about 20 minutes more. Remove and discard bay leaf; season with black pepper. Fluff with a fork to serve.

Steps:

• Melt butter.
• Add grated carrots and onions; saute for 3-4 minutes.
• Stir in cheese, cooked rice and eggs.
• Pour the mixture into a greased 11x13 baking dish.
• Bake @ 350 for 20 minutes.

Steps:

• Combine rice and water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover with lid, and allow to steam until tender, about 20 minutes.
• While rice is cooking, grind peanuts in a blender and set aside. Heat the margarine in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown about 10 minutes. Stir in ginger, carrots, and salt to taste. Reduce heat to low and cover to steam 5 minutes. Stir in cayenne pepper and peanuts. When rice is done, add it to skillet and stir gently to combine with other ingredients. Garnish with chopped cilantro.

Steps:

• In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
• Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

Steps:

• Combine carrot, rice, salt, and water in a saucepan.
• Bring to a boil.
• Reduce heat, simmer covered for 15 minutes or until rice is done.
• After rice is done, DO NOT drain mixture.
• Stir in 1 1/2 cups of the cheese, the milk, eggs, onion and pepper.
• Put mixture into a 10x6x2 inch baking dish (a 9x13 would work too).
• Bake at 350 uncovered for 20 to 25 minutes.
• Top with remaining cheese and return to oven.
• Bake an additional 2 minutes or more until cheese is melted.
• Cut into squares to serve.