3 cups carrots, shredded
1 1/2 cup water
2/3 cup brown rice, uncooked
1/2 tsp salt
1/4 tsp pepper
1 1/2 cup Monterey Jack cheese shredded
1 cup milk
2 eggs, beaten
1/4 cup onion, chopped
1 pinch nutmeg
1/2 cup Monterey Jack cheese shredded
1. Combine carrots, water, rice, salt, and pepper and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.
2. Stir in the cheese, milk, eggs, onion, and nutmeg and transfer to a 1 1/2 qt casserole dish. Bake uncovered at 350F for one hour.
3. Sprinkle remaining cheese on top and return to oven to melt the cheese.
Servings: 6
From: www.thelocalcook.com