Charlene's Recipe

Layered veggies and rice

Category: potluck

TOMATO SAUCE:
2 Tbsp cooking oil
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced (or 1/4 tsp powder)
2 cups sliced fresh white mushrooms
14 oz can of diced tomatoes (with juice)
7 1/2 oz can of tomato sauce
1/2 tsp granulated sugar
1/2 tsp dried basil
1/2 tsp dried whole oregano
1/4 tsp pepper
2 tsp cooking oil
1 1/4 cups grated carrot
1/2 cups chopped onion
1/4 cup chopped celery
5 cups cold cooked long grain white rice (about 1 2/3 cups uncooked)
16 oz Package ricotta cheese
1 cup grated part skim mozzarella cheese
1/4 tsp salt
1/8 tsp pepper
2 cups grated part skim mozzarella cheese

TOMATO SAUCE: Heat first amount of cooking oil in a large saucepan on medium. Add first amount of onion, green pepper and garlic. Cook for about 5 minutes, stirring often, until onion starts to soften.
Add mushrooms. Cook for about 5 minutes, stirring often, until onion and mushrooms are softened.
Add next 6 ingredients. Stir. Bring to a boil. Reduce heat to medium low. Simmer, uncovered, for about 15 minutes, stirring occasionally, until slightly thickened. Remove from heat. Cover to keep warm. Makes about 3 1/2 cups sauce.
Heat second amount of cooking oil in a large frying pan on medium. Add carrot, second amount of onion and celery. Cook for 5-10 minutes, stirring often, until onion is softened. Remove from heat. Let stand for 10 minutes.
Combine next 5 ingredients in large bowl. Add carrot mixture. Stir well. Spread 1/2 of rice mixture evenly in greased 3 quart shallow baking dish. Spread 1/2 of sauce on top of rice mixture. Repeat with remaining rice mixture and sauce.
Sprinkle with second amount of mozzarella cheese. Bake, uncovered, in 350 F oven for 45-50 minutes until heated through and cheese is golden. Let stand for 10 minutes before cutting. Cuts into 8 pieces.