Carrot And Rice Recipe
Ingredients
6 large carrots, sliced
2 cups cooked brown rice
1/4 pound mushrooms, sliced
1/3 cup finely chopped walnuts
1 medium-sized onion, finely chopped
1 & 1/2 cups frozen tofu, thawed, drained, and mashed
3/4 cup whey or milk
1 egg, lightly beaten
1/3 cup freshly grated Parmesan cheese
1/8 teaspoon freshly ground black pepper
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.
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.
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