Carrot and Rice Gratin  

Total time: 55 minutes
    This is somewhere between a soufflé and a pudding.  The carrots retain their texture and add a slightly sweet flavor to the rice.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock
• 2 medium carrots
• 1 cup (8oz, 240ml) milk
• 2 eggs
• 1 tbs chives, fresh or dried
• 1/2 tsp dried thyme
• 1/2 cup (4oz, 120ml) Greek or plain yogurt or sour cream
• 1/2 cup (2oz, 60gr) shredded cheese
• 1/2 tbs olive oil

 Instructions:

• Cook rice in chicken stock.
• Peel carrots and shred using medium holes on the box shredder. 
• Lightly whisk eggs. 
• Add milk, yogurt and herbs, whisk to combine. 
• When rice is done, stir in the carrots and let sit for a minute to cool slightly. 
• Add the rice and carrots to the eggs along with half of the cheese. Stir well.
• Lightly oil a glass baking dish (1 qt, 1 litre). 
• Spoon carrot-rice mixture into dish, sprinkle with remaining cheese and bake, uncovered, 400F (200C) for 30 minutes. 
• Remove and serve.