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.
Cook Time: 45 to 55 min | Serves: 6Ingredients
100 g basmati rice
250 ml chicken stock
2 medium carrots
250 ml milk
2 eggs
15 ml chives, fresh or dried
1 ml dried thyme
125 ml plain yogurt OR sour cream
60 g shredded cheese
10 ml olive oil
Method
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.
Cuisine: Global
Category: Rice
- Posted17-Oct-2009
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