Best 2 Easy One Bowl Carrot Corn And Rice Bake Recipes
Indulge in a culinary journey with this delightful one-bowl carrot, corn, and rice bake, a symphony of flavors and textures that will tantalize your taste buds. This versatile dish combines the natural sweetness of carrots, the vibrant crunch of corn, and the fluffy texture of rice, all enveloped in a creamy and flavorful sauce. With minimal prep and cleanup, this recipe promises a hassle-free cooking experience, making it perfect for busy weeknights or cozy family gatherings. Additionally, we've included a collection of delectable variations to cater to diverse dietary preferences and culinary adventures. From a vegan option to a cheesy indulgence and a spicy kick, these variations offer a spectrum of taste sensations to satisfy every palate. Embark on this culinary adventure and discover the comforting goodness of this one-bowl carrot, corn, and rice bake, along with its irresistible variations.
Check out the recipes below so you can choose the best recipe for yourself!
EASY ONE-BOWL CARROT CORN AND RICE BAKE
Prep time does not include shredding the carrots, please adjust all amounts to taste, you can add in more cheese if desired.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 2-quart baking dish.
- In a large bowl, combine all ingredients; mix well to combine.
- Transfer to prepared baking dish.
- Bake uncovered for 35-45 minutes.
ONE-BOWL CARROT CAKE
The tangy, rich cream cheese topping on this cake can travel - even on a hot day. Silky with sour cream, it bakes right over the batter and develops a caramelized flavor reminiscent of Basque cheesecake. As it cools, the deeply browned surface ripples, and the custardy cream cheese layer sets. The carrot cake beneath packs more carrots than most classic versions for a more complex natural sweetness and fine, sturdy crumb. Both batters are mixed by hand in the same bowl, making prep and clean up especially easy.
Provided by Genevieve Ko
Categories cakes, dessert
Time 1h15m
Yield One 8-inch cake
Number Of Ingredients 15
Steps:
- Heat oven to 375 degrees. Lightly coat an 8-inch square baking pan with cooking spray. Line the bottom and sides with parchment paper, and spray again.
- Make the topping: Whisk the cream cheese in a large bowl until smooth. Add the confectioners' sugar and salt, and stir slowly with a whisk until no traces of sugar remain, then whisk rapidly until smooth. Add the egg and whisk until fully incorporated, then whisk in the sour cream until smooth. Using a silicone spatula, scrape the mixture into a pastry bag fitted with a 1/2-inch plain tip or a gallon-size resealable plastic bag, and set aside. Reserve the bowl, whisk and spatula without washing.
- Make the cake batter: Combine the eggs and granulated sugar in the reserved bowl and beat with the whisk until evenly combined. While whisking, add the oil in a steady stream and whisk until emulsified. Add the flour, spice, baking powder, baking soda and salt, and use the spatula to fold into the wet ingredients just until the dry ingredients disappear. Add the carrots and fold until evenly distributed.
- Scrape the cake batter into the prepared pan and spread evenly. If using a plastic bag, snip a 1/2-inch hole in a lower corner. Pipe the topping gently and evenly over the batter to completely cover it. It's OK if it looks bumpy; it will even out in the oven.
- Bake until the top is golden brown and a toothpick inserted in the center comes out with bits of the topping but no cake batter, 50 to 60 minutes. (If your cream cheese layer doesn't take on very much color by the time the cake has finished cooking, you can broil it until the top is browned in spots, 1 to 2 minutes.)
- Cool completely in the pan on a wire rack. Cut directly in the pan to serve, or slide out of the pan using the parchment paper to cut into squares. The cake can be refrigerated in an airtight container for up to 5 days. Bring to room temperature before serving.
Tips:
- Prep your veggies: Before you start cooking, wash and dice the carrots, celery, and onion. You can also use a food processor to make quick work of this task.
- Use a large bowl: This recipe makes a lot of food, so you'll need a large bowl to mix all the ingredients together. A Dutch oven or stockpot would also work well.
- Don't overcook the rice: The rice should be cooked through, but still have a slight bite to it. If you overcook the rice, it will become mushy.
- Add the vegetables at the end: The carrots, celery, and onion should be added to the pot towards the end of the cooking time. This will help them retain their crunch.
- Season to taste: Be sure to taste the dish before serving and adjust the seasonings as needed. You may want to add more salt, pepper, or herbs.
Conclusion:
This easy one-bowl carrot, corn, and rice bake is a delicious and hearty meal that's perfect for a weeknight dinner. It's also a great way to use up leftover rice and vegetables. The dish is made with simple ingredients and can be easily customized to your liking. So next time you're looking for a quick and easy meal, give this recipe a try.
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