1/2 c. uncooked rice
1 1/2 c. thinly sliced carrots
1/4 tsp. ground ginger
1/2 tsp. grated orange peel
1 tbsp. instant minced onion
4 tsp. chicken stock base or 2 chicken bouillon cubes
1 1/2 c. boiling water
1 tbsp. butter
1 tsp. chopped parsley

Place the rice in a shallow pan and lightly brown in a hot 400 degree oven for 8 to 10 minutes. Place browned rice in a shallow, lightly buttered casserole; mix in the carrots, ginger, orange peel, parsley and onion. Dissolve the chicken stock base or bouillon cubes in the boiling water. Add butter. When the butter is melted, pour chicken stock over rice; cover and bake for about 25 minutes. Makes 4 servings.