This is from Simply in Season, Recipes that celebrate fresh, local foods in the spirit of More-with-Less. It is basically a quiche with carrots instead of spinach and its delicious! I substituted Monteray Jack cheese for extra sharp cheddar.
Ingredients and Preparation:
3 cups carrots, shredded
1 ½ cup water
2/3 cup brown rice, uncooked
½ tsp. salt
¼ tsp. pepper
Combine carrots, water, rice, slat, and pepper and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.
1 cup milk
2 eggs, beaten
1 ½ cup Monteray Jack cheese shredded
¼ cup onion, chopped
1 pinch nutmeg
½ cup Monteray Jack cheese shredded (save for the very end)
Stir in the milk, eggs, cheese, onion, and nutmeg and transfer to a 1 ½ qt. casserole dish. Bake uncovered at 350F for one hour. Sprinkle remaining cheese on top and return to oven to melt the cheese.
1 thought on “Golden Carrot Bake”
Thank you!!! I lost this recipe book, but was craving this! I really enjoy adding in extra, random veggies on hand, or tuna! Makes it a great meal.