1 long grain white rice
1 medium onion, diced
1 large carrot, diced
2 beans, cooked and drained
1 cup fresh mushrooms, sliced
2 quarts water
1/3 cup whole onion
1/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon coarse cornstarch
1 teaspoon rice vinegar
1 teaspoon vegetable oil
1 teaspoon dried basil
1 teaspoon butter
1 teaspoon curry powder
1 teaspoon dried parsley
3 tablespoons all-purpose flour
1 teaspoon paprika
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1 teaspoon dried sage
4 tablespoons butter, softened
1 tablespoon non-fat mayonnaise
Preheat the oven to 350 degrees F (175 degrees C). Place the rice in a large bowl.
With a small fork, mash the potato with the onion, carrot, beans, mushrooms, water, potato mash and rice. Mix well.
Transfer the tomato, onion, carrot, beans, mushrooms, water, mixture to a separate small bowl.
Spread the tomato mixture over the rice mixture. Mix together butter, mayonnaise, parsley, bread crumbs, bread crumbs, parsley salt, pepper and basil.
Preheat the oven to 375 degrees F (190 degrees C).
Place the bread crumbs in a large bowl and sprinkle over tomato mixture. Spread evenly over the bread crumb mixture. Sprinkle with the chopped tomato and onion mixture. Spread basil over top of bread crumb mixture. Spread butter and mayonna