Rice and Carrots

Ingredients
1 lb 500g cooked rice
1 lb 500g carrots, grated
1 onion, chopped
2 Tblsp oil
1 Tblsp sugar
1/2 tsp cinnamon
salt
juice of 1 orange
Method
Fry onions in oil until soft. Add carrots, sugar, cinnamon, and salt and saute for 10 minutes.
Oil a casserole dish. Spread alternate layers of rice and carrots in the dish, starting and ending with rice. Pour orange juice over and bake at low heat, 350F, 180C, Mk4, for 30 minutes with tightly covered lid.
Serves 4 people.
Nice with Almond Sauce.

Advertisements

About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
This entry was posted in Main course. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s