Thursday, March 6, 2014

Carrot & Rice Casserole

Usually when my CSA goodies arrive, I am excited about a seasonal gem, like tomatillos or lately all the great yogurt. But if I am honest, sometimes, just sometimes, I look in the fridge and sigh, "Holy cow! How the heck can I use up all these freaking <insert abundant vegetable>?"

In this case, it was the carrots. Multiple ... bowls .... full ... of both the bright, almost poppy-colored variety, and a plethora of the tamer yellow version.  I'd roasted, chopped and pureed as many as I could for baby food, dropped others in salads, soups and stir fry and still, the damn carrot supply held on.  

Determined to try something new, I found this carrot & rice casserole. Had I planned better, it might have made a nice Thanksgiving side for some of you. I'll tweet that next year. Whether you are long on carrots like me, simply looking for a hearty side dish, or cooking on a Sunday and hoping for a recipe that will sprout leftovers, this dish could be just the trick.

The whole family devoured, baby included. 

Carrot & Rice Casserole
Base recipe here.  
Ingredients
  • 3 cups grated carrots
  • 3 cups cooked brown rice
  • 1 teaspoon dried oregano or parsley 
  • 2 cloves of garlic finely minced
  • 1/2 cup finely chopped onion
  • 1/4 teaspoon of salt
  • 1 1/2 cups plain yogurt
  • 3 eggs, lightly beaten
  • 1/2 -1/3 cup grated Parmesan cheese
 Directions
  • Preheat the oven to 350
  • Combine the carrots, rice, garlic, onion, herbs and salt in a bowl and mix well.
  • Add the yogurt and beaten eggs and stir to mix
  • Coat a 2 qt casserole dish with oil or cooking spray, and spread the carrot mix out evenly.  Top with cheese
  • Cook for 45 mins - 1 hour until a knife comes out cleanly. Let rest 5 minutes before serving. 



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