Rice and Carrots

1 lb 500g cooked rice
1 lb 500g carrots, grated
1 onion, chopped
2 Tblsp oil
1 Tblsp sugar
1/2 tsp cinnamon
juice of 1 orange
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.

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.
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