3 cups carrots shredded
1 1/2 cups water
2/3 cup uncooked brown rice
1/2 teaspoon salt
1/4 teaspoon pepper
Combine in a saucepan and bring to a boil. Reduce heat, cover, and simmer for 25 minutes. Do not drain.
1 1/2 cups Monterey Jack cheese (I used a mozza/edam mix instead) shredded
1 cup milk
2 eggs
1/4 cup onion
pinch of nutmeg (optional)
Stir in and transfer into a 1 1/2 quart/ 1.5 L casserole dish. Bake uncovered at 350 degrees for 1 hour.
1/2 cup Monterey Jack cheese (or mixture as above) shredded
Sprinkle on top. Return to oven long enough to melt cheese, about 2 minutes.
I served this with farmer sausage and it was delicious!
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