Carrot Rind and Rice Casserole

Name: Carrot Rind and Rice Casserole
Yield: 6
Ingredients: 1 cup of carrot rind, grated; 1 cup of rice; 2 tablespoons of butter; 1/2 tablespoon of olive oil; 1 beef bouillon tablet; Parmesan cheese, grated to taste

1
1 cup of carrot rind, grated
2
1 cup of rice
3
2 tablespoons of butter
4
1/2 tablespoon of olive oil
5
1 beef bouillon tablet
6
Parmesan cheese, grated to taste

Ingredients

1
1 cup of carrot rind, grated
2
1 cup of rice
3
2 tablespoons of butter
4
1/2 tablespoon of olive oil
5
1 beef bouillon tablet
6
Parmesan cheese, grated to taste

Directions

1
Wash the carrots thoroughly, grate their rinds until you have one cup and reserve them
2
In a pot with olive oil, sauté the rice, then cover it with the dissolved beef bouillon tablet in 1 cup of hot water
3
Add more water to cover all the rice and reduce heat
4
When it's at half-cooked, add the grated carrot rind, butter, and finish cooking
5
Serve hot, topped with Parmesan cheese

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