2 1/4 c. water
1 c. long grain brown rice
1/4 tsp. turmeric
1 tsp. safflower oil
1/4 c. vegetable stock
1 med. onion, sliced
2 med. leeks, sliced
2 med. carrots, sliced
3 med. zucchini, sliced
4 to 5 tomatoes, sliced
2 tbsp. chopped parsley
1/4 tsp. marjoram
1/8 tsp. thyme
1 tbsp. wheat flour
1 egg whites, beaten
1/2 c. low fat yogurt

Preheat oven to 350 degrees. Bring water to boil, add rice and turmeric. Reduce heat, cover and simmer for 40 minutes. Meanwhile, heat oil and 1 tablespoon stock in non stick frying pan. Cook onion and leeks browning lightly. Add carrots and 2 tablespoons stock. Cover pan, cook about 5 minutes. Stir in zucchini and tomatoes; continue cooking 5 minutes. Add parsley, and spices. Pour rice into large casserole. Stir in vegetables and stock. Add flour to egg white and beat until smooth. Stir in yogurt. Pour over rice. Cover and bake 30 minutes. Makes 4 servings.