Try this Carrot Rice Bake recipe, or contribute your own.
Suggest a better descriptionIn 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 :
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Serving Size: 1 Serving (264g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 250 | ||
Calories from Fat: 40 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 393.4mg | 14 % | |
Potassium 354mg | 9 % | |
Total Carbohydrate 47.8g | 14 % | |
Dietary Fiber 4.3g | 17 % | |
Sugars, other 43.6g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 250
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