VEGGIE RICE PILAF

My veggie rice pilaf picture here with Dijon lemon glazed baked

salmon and lemony garlic green beans.

INGREDIENTS:


1/3 cup pine nuts, toasted
1 Tbsp oil
1 Tbsp. Earth Balance
2 carrots, diced
1 shallot
1 pkg. button mushrooms, sliced
1 cup frozen peas
1/2 tsp. thyme
Salt and pepper to taste
Cooked brown rice, cook this in veggie stock


DIRECTIONS:

Saute the carrots and Earth Balance till soft.  Add the mushrooms and cook till tender.  Add the peas, thyme and salt and pepper.  Cook till peas are thawed and cooked.

Add to warm cooked rice, toasted pine nuts and adjust seasoning.  Stir all together.

FRENCH BREAD CASSEROLE

the French bread slices yield individual portions

INGREDIENTS:

2 Tbsp. Earth Balance

3 medium sweet Spanish onions, sliced

8 oz. fresh mushrooms, sliced

1 cup SHREDDED Swiss cheese

1 can cream of mushroom soup, undiluted

1 (5oz.) can evaporated milk

2 tsp. soy sauce

8 slices French bread (cut about 2 to 2 1/2 inch thick)

8 slices Swiss cheese

DIRECTIONS:

In a large skillet, melt the Earth Balance over medium heat.

the saute process, onions and mushrooms

Saute the onions and mushrooms until tender.  Place these in a 9 x 13 inch baking dish.

Sprinkle shredded cheese on top.

Lay bread slices on top. 

Combine soup, milk, and soy sauce.  Pour over bread.  Top with cheese slices.  Cover and refrigerate over night.

keep in refrigerator over night

Bake loosely covered at 355 degrees for 30 minutes.  Uncover and bake 20 minutes longer or until heated through.

Let stand 5 minutes before serving.