Crust:
2 c Cooked brown rice
1/3 c Nonfat cottage cheese
2 Egg whites
2 tb Fat-free Parmesan; grated
Filling:
2 sm Carrots; grated
1 md Onion; sliced into rings
1/2 c Non-fat cheddar cheese; grated
4 oz Eggbeaters egg substitute
2 tb Fat-free Parmesan; grated
Pepper
Oregano
Garlic powder
Mix crust ingredients together and spread evenly in a 9" glass pie
plate to make a crust. Bake in 375 F oven for 15 minutes, until
lightly browned.
Cook grated carrots in a little water on HIGH for 2 to 3 minutes in a
microwave oven. Cook onions in a litle water on HIGH for 2 minutes.
Drain vegetables (save water for future rice cooking). Sprinkle
cheese onto bottom of rice crust. Layer onion slices on top of
cheese. Mix Eggbeaters, Parmesan, carrot, and flavorings and pour
into crust. Bake in the microwave on 60% power for 15 minutes,
rotating every 5 minutes or so, until set.
