2 pounds parsnips, halved and seeded
4 cups cross-grain brown rice
1 large carrot, diced
1 medium onion, diced
1 small onion, chopped
1 medium carrot, diced
2 medium tomatoes, diced
1 medium carrot, diced
1 medium zucchini, diced
1 medium chicken breast, sliced
2 large zucchini, diced
1 (12 fluid ounce) can tomato juice
1 (8 ounce) can evaporated milk
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons distilled white vinegar
1/4 teaspoon salt
In a large bowl, mix parsnips, rice, carrots, onion, onion, carrot, tomatoes, carrot, zucchini, chicken, and zucchini.
Heat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch pan or foil lined two-quart muffin pan.
Place parsnips in prepared pan. Add water to mushroom layer, 4 tablespoons potash and garlic powder; stir in saucepan. Pour over parsnips. Sprinkle top with parsnips and rice, and top with carrot, tomato, onion, carrot, tomato, carrot, tomato, carrot, tomato, onion, vegetable soup mix, tomato juice, evaporated milk, salt, pepper, vinegar.
Bake in preheated oven for 25 to 35 minutes, until bubbly and lightly browned.