Toni Rakestraw
- 1-1/2 cups boiling water
- 1 cube chicken bouillon
- ½ tsp salt
- ½ cup brown rice
- ½ cup shredded carrots
- ½ large onion, chopped
- 1 stalk celery, thinly sliced
Combine in shallow casserole; bake at 350º for 15 minutes. Then add:
- 2 cups zucchini, thinly sliced
- ¼ cup chopped parsley
- Any leftover cooked vegetables
Bake 15 minutes longer or until rice has absorbed all liquid.
- 2 eggs
- ½ cup milk
- ½ cup grated medium cheddar cheese
Stir eggs and milk together and stir into hot rice mixture. Top with cheddar cheese. Bake another 30 minutes or until set and browned.