Layered Carrots And Rice Jizer Mtubuq Recipes

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SEVEN LAYER DINNER

This was and is my favorite casserole and I hope you will enjoy it as much as my family does. Great warmed up the next day.

Provided by Ruth

Categories     Meat and Poultry Recipes     Pork

Time 2h15m

Yield 5

Number Of Ingredients 9



Seven Layer Dinner image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Layer potatoes, carrots and onions in a large buttered casserole dish. Sprinkle the uncooked rice over the vegetables. Then add the peas (with liquid) and arrange the pork sausage on top of that. Dilute tomato soup with a can of water and pour over the sausage. Season with salt and pepper.
  • Bake covered in a preheated oven for 1 hour, then uncovered for an additional hour.

Nutrition Facts : Calories 619.8 calories, Carbohydrate 53.4 g, Cholesterol 61.7 mg, Fat 38 g, Fiber 4.6 g, Protein 16.8 g, SaturatedFat 13.4 g, Sodium 1611.8 mg, Sugar 8.6 g

3 potatoes, thinly sliced
3 carrots, thinly sliced
1 large onion, thinly sliced
½ cup uncooked long-grain rice
2 (8 ounce) cans peas, with liquid
1 (10.75 ounce) can condensed tomato soup
1 (10.75 ounce) can water
1 pound pork sausage
salt and pepper to taste

CARROTS AND RICE

Creamy rice and sweet, buttery carrots go with just about any meal. This recipe was a specialty of my mother's. It has been served in our family for Thanksgiving and Christmas for over 25 years, but it can be served anytime. It is very rich and quite delish.

Provided by Gayle Frazier

Categories     Side Dish     Rice Side Dish Recipes

Time 55m

Yield 12

Number Of Ingredients 8



Carrots and Rice image

Steps:

  • In a large saucepan, combine carrots, onion, water, and salt. Bring to a boil, reduce heat to medium, and simmer for 10 minutes. Stir in rice. Reduce heat to low, and cover pan. Allow to steam for 20 minutes.
  • Stir sugar, half-and-half, and butter into rice mixture. Consistency should be creamy, not dry. Stir in some milk if necessary. Remove from heat, and serve immediately.

Nutrition Facts : Calories 284.9 calories, Carbohydrate 36.3 g, Cholesterol 38 mg, Fat 14.1 g, Fiber 0.7 g, Protein 3.3 g, SaturatedFat 8.8 g, Sodium 513.6 mg, Sugar 8.9 g

1 cup sliced carrots
3 tablespoons minced onion
4 ½ cups water
2 teaspoons salt
2 cups uncooked long grain white rice
½ cup white sugar
1 cup half-and-half cream
¾ cup butter

LAYERED CARROTS AND RICE - JIZER M'TUBUQ

A wonderfully fragrant and tasty dish using fresh carrots, onion, spices and rice. It's a 1-pot dish and easy to make. It's especially delicious when served with dollops of tart plain yogurt.

Provided by Hudakore

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Layered Carrots and Rice - Jizer M'tubuq image

Steps:

  • Peel and slice carrots lengthwise then cut each strip into 2 or 3 more lengthwise strips. Bunch together and cut strips into roughly ¼ inches producing diced carrots. Perfection not needed. If you're lucky enough to have a gadget to do this, that's great.
  • Dice the onion.
  • If you have a rice cooker, the rice into the cooker and add water (according to manufacturer's recommendation) for rice only. Then place all other ingredients into cooker and stir to mix. Close cooker and allow to go through normal cooking time.
  • If you don't have a rice cooker, put all the ingredients into a large pot. Add water to about one finger's width above the contents in the pot and cover. Bring to a boil and immediately reduce heat to low and allow contents to steam for about 30 minutes.
  • Traditionally, when the rice is half cooked, it's divided in half, the carrots and onions are laid on the bottom half and the rest of the rice is then laid on top, hence "m'tubuq" meaning "layered". Cover again and continue to steam.

Nutrition Facts : Calories 367.7, Fat 17.6, SaturatedFat 2.3, Sodium 1510.8, Carbohydrate 48.6, Fiber 4.5, Sugar 4.8, Protein 4.3

5 medium carrots, peeled, sliced, then diced into 1/4 cubes
1 cup white rice
1 medium onion, diced
2 tablespoons oil
1 -1 1/2 teaspoon salt
1/2-1 tablespoon curry
1 teaspoon cinnamon
1/2 tablespoon salt
3 tablespoons oil
water, see Directions

CHICKEN WITH CARROTS, PRUNES AND RICE

Provided by Rachel Shakerchi

Categories     Chicken     Poultry     Rice     Bake     High Fiber     Wheat/Gluten-Free     Prune     Carrot     Bon Appétit

Yield Serves 6

Number Of Ingredients 8



Chicken with Carrots, Prunes and Rice image

Steps:

  • Preheat oven to 350°F. Season chicken with salt and pepper. Heat olive oil in heavy large Dutch oven over medium-high heat. Working in batches, add chicken to pot and sauté until brown, about 8 minutes per batch. Transfer chicken to bowl. Add onion to pot and sauté until golden, about 5 minutes. Remove pot from heat. Spread 1/3 of carrots over onion, then 1/3 of rice and 1/3 of prunes. Arrange half of chicken atop prunes. Season with paprika, salt and pepper. Repeat layering with 1/3 each of carrots, rice and prunes. Top with remaining chicken; season with paprika, salt and pepper. Layer remaining carrots, rice and prunes over. Pour stock over. Cover pot and place in oven. Bake until chicken and rice are cooked through, about 1 hour.

1 3 3/4- to 4-pound chicken, cut into 6 pieces
3 tablespoons olive oil
1 large onion, chopped
1 pound large carrots, coarsely grated
2 cups long-grain white rice
12 ounces pitted prunes
Paprika
6 cups boiling chicken stock or canned low-salt broth

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