Carrot And Rice Recipe
Ingredients
| Carrots | 6 Large, sliced | |
| Cooked brown rice | 2 Cup (16 tbs) | |
| Mushrooms | 1/4 pound, sliced | |
| Walnuts | 1/3 Cup (16 tbs), finely chopped | |
| 1 medium-sized onion, finely chopped | ||
| Tofu | 1/2 Cup (16 tbs), drained | |
| Whey Milk | 3/4 Cup (16 tbs) | |
| 1 egg, lightly beaten | ||
| Parmesan cheese | 1/3 Cup (16 tbs), grated | |
| 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.
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.
Chef
