Yield: 1 servings
|2 cups||Cooked rice|
|2 \N||Carrots, finely grated|
|1 cup||BLENDED BREAD CRUMBS|
|½ cup||Chopped onion|
|⅓ cup||Peanut butter|
|1 teaspoon||Onion powder|
|½ teaspoon||Garlic powder|
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