Vegetable Bake

A really easy recipe that suits low-joule conscious people, with only 2.5g of fat per serve.

1 ½ cups cooked brown rice
2 tomatoes (200g), skinned and diced
2 cloves garlic, crushed
1 onion (75g), chopped
1 carrot (150g), grated
1 cup low fat natural yoghurt
1 egg
¼ cup flour
ground pepper
mixed herbs

Press rice over the base of a lightly buttered casserole dish.
Cover with tomato, garlic, onion, celery and carrot, pressing down firmly.
Blend yoghurt, flour and egg together thoroughly.
Season to taste with pepper and herbs.

Pour over carrot.

Bake at 180°C for 40 minutes or until set.