Instructions: In a saucepan, bring water to a boil (with bouillon and salt). Stir in carrots, rice and thyme; return to a boil. When the rice is tender, turn the mixture into a 2 quart casserole dish.

Bake, covered, at 325 degrees for 25 minutes. Stir; sprinkle with cheese.

Bake, uncovered, for another 5 minutes. Garnish with parsley.

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