Carrot-Rice Gratin
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
Ingredients
Scale
- 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
Instructions
- 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.
Notes
I shredded the carrots using the medium holes on the a box shredder. Substitute plain yogurt or sour cream for the Greek yogurt.
Nutrition
- 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
Find it online: https://thymeforcookingblog.com/2021/11/carrot-rice-gratin/
