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BAKED BROWN RICE WITH CARROTS

1 Tbls canola oil                                                       1/2 cup chopped onion

1 1/2 to 2 cups coarsely grated carrot                     2 cups long grain brown rice

1/2 cup finely chopped parsley                                  4 cups clear vegetable stock or broth

Preheat oven to 350ºF.  Heat oil in heavy skillet over medium heat.  Add onions and carrots.  Sauté for 5 minutes.  Add rice and sauté briefly until rice is evenly coated with oil.  Toss in parsley.  Add broth.  Place mixture in a medium-sized casserole and bake, covered, for 50 minutes or until liquid is absorbed and rice is tender.  Serves 6-8.