Carrot rice casserole^

Yield: 1 servings

Measure Ingredient
2 cups Cooked rice
2 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

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