Carrot And Rice
|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.