3 cups grated carrots
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 tsp salt
1/4 tsp pepper
2 cups Monterey Jack cheese (grated)
1 cup milk
2 eggs (beaten)
1/4 cup onion (chopped)
pinch of groung nutmeg
Combine carrots, water, rice, salt and pepper in a saucepan and bring to a boil. Reduce heat, cover and simmer for 25 minutes. Do not drain. Stir in 1 1/2 cups of cheese, milk, eggs, onion and nutmeg, and transfer into a 1 1/2 quart casserole dish. Bake uncovered at 350F for 1 hour. Sprinkle the remaining 1/2 cup of grated Monterey Jack cheese on top. Return to oven long enough to melt cheese, about 2 minutes.
From Simply in Season
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