The holidays are coming.
Are you looking for something new to put on your table this year?
Are you thinking about defying tradition and serving something other than Green Bean Casserole with your Thanksgiving turkey?
Maybe you just decided to make life a bit easier for yourself….
If you want to stay with a fall favorite here are 2 dishes that can be made ahead and baked just before serving: Butternut Squash and Rice Gratin and Butternut Squash Polenta Gratin. They could be made even more easily with canned pumpkin purée.
Even easier is this Carrot-Rice gratin:
Click here to Pin Carrot Rice GratinPrint
I always have carrots in the fridge and rice in the pantry so this easy gratin can be made anytime. It can easily be doubled or tripled. With a holiday dinner this recipe would serve 4 at least.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 2 servings 1x
- Category: Sides
- 1/2 cup (3.3oz, 95gr) Basmati rice
- 1 cup (8oz, 250ml) chicken broth
- 2 medium carrots, cleaned, shredded
- 1 cup (8oz, 250ml) milk
- 2 eggs
- 1 tbs chives, fresh or dried
- 1/2 tsp dried thyme
- 1/2 cup (4oz, 125ml) Greek yogurt
- 1/2 cup (2oz, 60gr) shredded cheese
- 1/2 tbs olive oil
- Cook rice in chicken stock.
- Lightly whisk eggs.
- Add milk, yogurt and herbs, whisk to combine.
- When rice is done, stir in the carrots and let sit for a minute to cool slightly.
- Add the rice and carrots to the eggs along with half of the cheese. Stir well.
- Lightly oil a glass baking dish (1 qt, 1 litre).
- Spoon carrot-rice mixture into dish, sprinkle with remaining cheese and bake, uncovered, 400F (200C) for 30 minutes.
- Remove and serve.
I shredded the carrots using the medium holes on the a box shredder. Substitute plain yogurt or sour cream for the Greek yogurt.
- Serving Size: 1/2 recipe
- Calories: 544
- Sugar: 12.8 g
- Sodium: 715.5 mg
- Fat: 22.9 g
- Saturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 53.2 g
- Fiber: 2.4 g
- Protein: 30.4 g
- Cholesterol: 230.9 mg
Keywords: rice gratin, carrot gratin
To make ahead: cook the rice and shred the carrots. Cover and refrigerate (together is fine). Finish assembling and bake for 40 minutes (assuming everything is cold).
I have this as serving 2. For us, with a chicken breast or pork chop, we eat almost all of it, with a small portion left for someone’s lunch.
On a different topic…..
Someone (me), who made fun of people running out to get Fitbits and Apple watches and such, am now thinking about it.
In my defense, the tech has been around long enough, and updated often enough, that it should have all the bugs out and be pretty sophisticated by now.
I had no interest in counting my steps which seemed to be what everyone I knew wanted it for. It didn’t take me long to tire of listening to people compare how many steps they took on a given day.
But I recently saw the one a friend had and it did all sorts of stuff that does interest me: heart rate monitoring during exercise, info on sleep habits, stress monitor, GPS (Joking on that… It’s offered but I live in the middle of nowhere France. If I got lost I’d look for a church steeple.)
However, I’m still not convinced that I would use it after the first few days of enjoying a new toy.
Do you have a smart watch? Do you use it?
If so, what do you like / not like about it?
Do you have a recommendation?
Inquiring minds want to know….