3 CUPS BROWN RICE
1/2 cup WHOLE WHEAT FLOUR
1/2 cup COTTAGE CHEESE
1/4 cup FINELY CHOPPED ONIONS
1 cup COARSELY GRATED CARROTS
1 cup TOMATO SAUCE
1 t BASIL
1 1/2 cups MOZZARELLA CHEESE
Place carrots in a strainer with a clean, unopened can on top of them to drain excess liquid.
Allow to drain for 15 to 20 minutes and pat dry with a paper towel.
Stir together: cottage cheese, onions, flour, 1/2 of the basil; then add carrots and rice.
Press rice mix into a sprayed 9x13. Bake at 350 for 25 minutes. Then broil for 2 minutes, being careful not to burn the carrots.
Spread on tomato sauce, mozzarella cheese, and remaining basil. **May also top with other veggies. I used onions, mushrooms, etc.**
Bake at 350 for another 15 to 20 minutes.
*Served here with salad and garlic sticks.
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