Low-Fat Rice Casserole
alt.food.low-fat/Janette Chantler (2000)
Makes 6 servings

6 carrots, grated
3 cups cooked rice (white or brown)
3/4 cup onion, chopped
1 tablespoon parsley, minced
2 tablespoons garlic, minced
3 tablespoons cilantro, chopped
1 1/2 cups evaporated skim milk
1/2 cup fat-free egg substitute or 4 egg whites
4 tablespoons non/lowfat Parmesan cheese

Combine the carrots, rice, onions, herbs, and cilantro in a bowl, and stir well. Add the milk and egg substitute or egg whites, and stir well. Coat a casserole dish with nonstick cooking spray (nonfat), and spread the mixture in dish. Sprinkle the cheese on top. Bake at 350 degrees F for 50-60 minutes. Let cool for 5-10 minutes.