Title: Carrot Rice Bake
Categories: Misc Chicken Diabetic
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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