Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 cups | Cooked rice |
| 2 \N | Carrots, finely grated |
| 1 cup | BLENDED BREAD CRUMBS |
| ½ cup | Chopped onion |
| ⅓ cup | Peanut butter |
| 1⅔ cup | Water |
| 1½ teaspoon | Salt |
| 1 teaspoon | Onion powder |
| ½ teaspoon | Garlic powder |
| ¼ teaspoon | Thyme |
Dissolve peanut butter into water. Mix all ingredients together. Bake in an oiled 2 quart casserole, covered, at 350F. for 45 minutes.
Uncover and continue baking 10 minutes. Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor . ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or health food stores.
Submitted By CAROLYN SHAW On 09-27-95