CARROT RICE BAKE

      Title: CARROT  RICE  BAKE
  Categories: Kaz
       Yield: 4 Servings
  
       4 c  Water
       1 tb Instant chicken bouillon
       1 ts Salt
       2 c  Chopped carrots
       1 c  Rice
       2 ts Margarine
     1/2 ts Thyme -- crushed
     1/2 c  Sharp American cheese --
            Shredded
  
   In a saucepan, bring water to a boil (with bouillon and salt). Stir in
   carrots, rice and thyme; return to a boil. When the rice is tender,
   turn the mixture into a 2 quart casserole dish.
   
   Bake, covered, at 325 degrees for 25 minutes.  Stir; sprinkle with
   cheese. Bake, uncovered, for another 5 minutes. Garnish with parsley.
   
   Per Serving:  Calorie 137; Protein 3.9 gms; CHO 21.8 gms; Total Fat
   3.8 gms; Cholesterol 6.6 mg; Sodium 621 mg.
   
   Diabetic Exchanges:  Bread - 1; vegetable - 1; fat - 1.
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