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Carrot And Rice

Fresh.n.Natural's picture
Ingredients
  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
Directions

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

Cuisine: 
Indian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice

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