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Carrots and Rice

Ingredients

• 1 breakfastcupful of rice
• 6 medium-sized carrots
• 2 ounces of butter
• 1 tablespoonful of finely chopped parsley
• 1 tablespoonful of Allinson fine wheatmeal
• pepper and salt to taste

Instructions

Boil the rice in 1 quart of water until quite tender and dry; meanwhile slice the carrots and stew them in 1 pint of water and 1 ounce of butter until quite tender, thicken them with the meal, add seasoning and the parsley. Set the rice in the form of a ring on a dish, pile the carrots in the centre, sprinkle a few breadcrumbs over the whole, also the butter cut into little bits, and bake the dish in a moderate oven for 20 minutes.

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Source

Dr. Allinson's Cookery Book (1915).