What Happened to the Moroccan Carrot Spread

It was okay, but not great. We clearly weren’t eating it as a spread, so one night I looked in the fridge and saw it and some leftover brown rice. I mixed the two of them together, added some cayenne pepper, put the mixture in a greased baking pan, and baked it for a good half an hour. Voila: Spicy Carrot-Rice Loaf.

Even a recipe that you don’t like can turn into something you do.

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