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Carrot And Rice

Fresh.n.Natural's picture
  Carrots 6 Large, sliced
  Cooked brown rice 2 Cup (32 tbs)
  Mushrooms 1⁄4 Pound, sliced
  Finely chopped walnuts 1⁄3 Cup (5.33 tbs)
  Onion 1 Medium, finely chopped
  Frozen tofu 1 1⁄2 Cup (24 tbs), thawed, drained, and mashed
  Whey/Milk 3⁄4 Cup (12 tbs)
  Egg 1 , lightly beaten
  Freshly grated parmesan cheese 1⁄3 Cup (5.33 tbs)
  Freshly ground black pepper 1⁄8 Teaspoon

1. Cook the carrots in water to cover until barely tender. Drain. Mix together the rice, mushrooms, and nuts.
2. In four individual buttered baking dishes spread a layer of rice, top with the onion and then the carrots.
3. Combine the tofu, whey, egg, cheese (with the exception of 2 tablespoons), and pepper in the container of an electric blender or food processor. Blend or process until smooth. Pour over the carrots and sprinkle with the remaining cheese.
4. Bake in a 350-degree oven for 30 minutes, or until hot and bubbly.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1450 Calories from Fat 479

% Daily Value*

Total Fat 56 g85.4%

Saturated Fat 13.6 g67.9%

Trans Fat 0 g

Cholesterol 251.8 mg83.9%

Sodium 1139.4 mg47.5%

Total Carbohydrates 183 g61%

Dietary Fiber 26.7 g106.9%

Sugars 46.7 g

Protein 65 g129.3%

Vitamin A 1452.6% Vitamin C 73.2%

Calcium 95.1% Iron 54.4%

*Based on a 2000 Calorie diet

Carrot And Rice Recipe