Directions
·
Place
rutabaga in a Dutch oven and cover with water. Bring to a boil. Cook,
uncovered, until tender, 15-20 minutes, adding the carrots during the last 5
minutes of cooking; drain.
·
In
a large bowl, mash the rutabaga mixture with egg, brown sugar, butter, salt,
nutmeg and pepper. Stir in rice and milk. Transfer to an 11x7-in. baking dish
coated with cooking spray.
·
For
topping, in a small bowl, combine flour and brown sugar; cut in butter until
crumbly. Stir in pecans. Sprinkle over top. Bake, uncovered, at 350° until
bubbly, 30-35 minutes.
Nutrition Facts
1/2 cup: 249 calories, 11g fat (3g saturated fat), 39mg
cholesterol, 267mg sodium, 34g carbohydrate (21g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 2 fat.
0 komentar: