1/2 lb. lean ground beef
1 clove garlic, minced (optional)
1 c. brown rice
2 tbsp. butter
2 c. water
1 1/2 c. shredded carrot
1/2 c. chopped onion
2 tsp. instant beef bouillon granules
1/2 tsp. salt
1/2 tsp. dried basil, crushed
1 c. shredded American or med. Cheddar cheese

In large saucepan, brown beef and garlic, if using. Drain off fat. Remove from pan and set aside.

In same pan, saute uncooked rice in butter until golden brown, stirring frequently. Stir in water, carrot, onion, bouillon granules, salt and basil; bring to boiling. Reduce heat; cover and simmer 5 minutes. Stir in browned beef. Turn into 1 1/2 quart casserole. Cover; bake in 325 degree oven for 45 to 50 minutes, stirring twice.

Sprinkle with shredded cheese. Bake, uncovered, until cheese melts, about 5 minutes. Serves 4.