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.

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