Rice Casserole with Ricotta

Name: Rice Casserole with Ricotta
Yield: 6
Ingredients: 2 cups (scraped) of cooked rice leftover; 1 medium-sized carrot, peeled and cut into cubes; 1 egg; 1 1/2 cup (scraped) of all-purpose flour; 1 cup (scraped) of ricotta cheese; 1/2 cup (scraped) of grated Parmesan cheese; 1/2 tablespoon of active dry yeast; Salt and pepper to taste; 2 tablespoons of chopped fresh parsley

1
2 cups (scraped) of cooked rice leftover
2
1 medium-sized carrot, peeled and cut into cubes
3
1 egg
4
1 1/2 cup (scraped) of all-purpose flour
5
1 cup (scraped) of ricotta cheese
6
1/2 cup (scraped) of grated Parmesan cheese
7
1/2 tablespoon of active dry yeast
8
Salt and pepper to taste
9
2 tablespoons of chopped fresh parsley

Ingredients

1
2 cups (scraped) of cooked rice leftover
2
1 medium-sized carrot, peeled and cut into cubes
3
1 egg
4
1 1/2 cup (scraped) of all-purpose flour
5
1 cup (scraped) of ricotta cheese
6
1/2 cup (scraped) of grated Parmesan cheese
7
1/2 tablespoon of active dry yeast
8
Salt and pepper to taste
9
2 tablespoons of chopped fresh parsley

Directions

1
1
2
Preheat the oven to 350°F
3
In a bowl, combine rice, carrot, egg, flour, ricotta, Parmesan, yeast, salt, pepper, and parsley
4
2
5
Mix all ingredients together until you get a slightly moist mixture
6
3
7
Pour into a 9-inch round baking dish and bake for 30 minutes or until golden brown
8
Serve warm or at room temperature.