58 uncooked white rice
2 tablespoons olive oil
1 large onion, chopped
1 medium carrot, cubed
1 bunch green beans, chopped
1 bunch yellow beans, chopped
1 bunch fresh mushrooms, sliced
1 medium zucchini, cubed
1/2 cup sliced white tomatoes
1 medium tomato, seeded and diced
1 medium carrot, chopped
1 bunch lettuce, chopped
1/2 cup shredded Cheddar cheese
5 fresh white onions, cut into wedges
2 cups chopped spinach
1 pound large eggplant
1 tablespoon olive oil
4 egg whites
In a medium saucepan bring rice, olive oil, onion, carrot, green beans, yellow beans, mushrooms, zucchini and tomatoes to a boil. Reduce heat, cover and simmer for 20 minutes.
Remove from heat and set aside to cool completely. Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute eggplant and onion for about 5 minutes. Stir in tomato, carrot, lettuce, cheese, onion and tomato mixture. Return to a boil, stirring. Reduce heat and simmer for 10 minutes.
When rice is cool, heat 1 tablespoon olive oil in a medium saucepan (nonstick used if possible). Saute eggplant and onion until soft. Stir in spinach and cook for about 2 minutes. Stir in vegetable mixture and cook until spinach is wilted. Mix in egg whites, then stir in water, salt and pepper. Place on….
Place in the a charcoal grill or in a 13x9 inch pan in large oven. Place oven rack, bottom rack approximately 5 inches up the sides of the pan. Pour batter into pan, pressing dough down all the way to the bottom. Place tip in pan and cook for about 15 minutes, turning once. Turn and allow to heat up. Serve immediately.