2 medium carrots, cut
in 21/2-inch lengths
1/4cup water
1 tablespoon sugar
1 tablespoon lemon
1 medium onion, cut
in 1-inch pieces
10 ounces (about 8
cups packed)
spinach leaves,
washed and dried
2-3 tablespoons peanut
3/4cup fat-free egg
substitute or 3 eggs
11/2cups cooled cooked
1/4-1/2teaspoon cinnamon
1/8-1/4teaspoon nutmeg
1/4teaspoon salt
1/8teaspoon pepper
Cut 81/2x 12-inch piece of foil. Fit in bottom and up
long sides of 81/2x 41/2x 21/2-inch baking pan,
extending foil over sides. Butter foil.
Position reversible slicing/shredding disc in work
bowl to slice. Add carrots lengthwise to feed tube.
Using firm pressure, slice carrots.
In large skillet, bring water, sugar, and lemon juice
to a boil. Add carrots. Cover. Cook for 5 minutes,
until crisp-tender. Drain. Set aside. Wipe out skillet.
Exchange reversible slicing/shredding disc for
multipurpose blade. Add onion. Pulse 4 times,
about 1 minute each time, until finely chopped.
Heat 1 tablespoon oil in skillet over medium-high
heat, until oil sizzles. Add onion. Cook for
3 minutes, until tender. Return to work bowl.
Heat 1 to 2 tablespoons oil in skillet, until oil
sizzles. Add half of spinach. Cook and stir until
slightly wilted. Add remaining spinach. Continue
cooking and stirring until wilted.
Reduce heat to low. Cover. Cook 1 minute. Cool
Add to work bowl. Process until smooth, about
10 seconds. With processor running, add egg
substitute through feed tube. Process 10 seconds.
Add cooked rice, cinnamon, nutmeg, salt, and
pepper. Process until smooth, about 45 to 60 seconds.
Pour half of spinach mixture into prepared pan;
smooth top. Layer cooked carrots evenly over
spinach. Top with remaining spinach mixture;
smooth top. Cover pan with foil. Bake at 325˚F for
50 to 60 minutes, until spinach is set and knife
inserted in center comes out clean. Cool. Remove
from pan, using foil to lift. Slice. Serve slightly warm
or cold.
Yield: 8 servings.
Per serving: About 118 cal, 4 g pro, 17 g car,
4 g fat, 0 mg chol, 293 mg sod.