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2 cups shredded carrots (about 2/3 lb.)
2/3 cup saffron rice, uncooked
1 1/2 cups shredded cheese
2/3 cup low-fat milk or soy milk
2 oz. mashed tofu (preferably soft style)
1 1/2 tbsp. minced dried onion
2 cups water
pinch of salt
1/2 tsp. herb seasoning (optional)
In large saucepan combine shredded carrots, rice,
salt and water. Bring to rapid boil. Reduce heat to
medium, cover, simmer 20 minutes, stirring
occasionally. Remove from heat. Without
draining, stir in 1 1/4 cups of cheese (saving the
rest for topping).
Mix milk and mashed tofu, add to pot. Add onion
flakes, dash of pepper and (optional) herb seasoning.
Mix all ingredients well and place in medium sized
(1 1/2-2qt.) casserole.
Bake uncovered in 350 degree oven for 45 minutes.
Remove from oven, top with remaining shredded
cheese, return to warm oven for a few minutes to
melt cheese.
Makes 6 servings. Store leftovers covered in
refrigerator up to four days. Great for lunch as
main course or side dish.