Basmati rice and carrot gratin cooked in chicken stock and then baked in the oven is delicious and healthy. The carrots retain their texture and add a slightly sweet flavour to the rice.
15 ml, fresh or dried
1 ml dried
60 g shredded
Cook rice in chicken stock
Peel and shred carrots using medium holes on a box shredder
Lightly whisk eggs, add milk, yogurt and herbs, whisk to combine
When rice is done, stir in the carrots and let sit for a minute to cool slightly
Add the rice and carrots to the eggs along with half of the cheese
Lightly oil a 1 litre glass baking dish
Spoon carrot-rice mixture into dish, sprinkle with remaining cheese and bake at 200°C for 30 minutes.
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