Carrots and Rice

1 breakfastcupful of rice

6 medium-sized carrots

2 oz. of butter

1 tablespoonful of finely chopped Parsley

1 tablespoonful of Allinson fine wheatmeal

Pepper and salt to taste

Directions

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 oz. 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.