- 12 medium carrots, scraped
- 1/2 cup [125 mL] boiled drained rice
- 1/2 cup [125 mL] dry breadcrumbs
- 1/3 cup [75 g] grated Cheddar cheese
- 1/2 teaspoon [2.5 mL] salt
- 1/8 teaspoon [0.5 mL] pepper
- 1 teaspoon [5 mL] finely minced onion
- 1 teaspoon [5 mL] finely minced sweet green pepper, membranes removed and seeded
- 1 tablespoon [15 g] melted butter
- Freshly minced parsley, to garnish
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- Cut off 3 inches [7.6 cm] from the smaller part of each carrot; reserve for another use.
- Boil carrots into a little water for 20 minutes, until tender but firm; leave to cool.
- Really delicately remove centers of carrots.
- Well mix together drained rice, breadcrumbs, grated Cheddar cheese, salt, pepper, minced onion and sweet green pepper along with melted butter.
- Stuff carrots with rice mixture; arrange stuffed carrots into an oven-safe 13 x 9 x 2-inch [33 x 23 x 5-cm] baking pan.
- Cover and refrigerate for 24 hours.
- Remove from refrigerator 30 minutes before baking; preheat oven to 350°F [180°C.
- Bake, uncovered into preheated oven for approximately 15 miinutes, until carrots are hot.
- Serve, sprinkled all over with freshly minced parlsey.
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