3 c. cooked regular rice
2 c. carrots, grated
1/4 c. onion, grated
2 tbsp. all-purpose flour
1 (11 oz.) can Cheddar cheese soup, undiluted
1 egg, slightly beaten
1 tsp. salt
1/4 tsp. pepper
1 tsp. Worcestershire sauce
Dash of hot sauce
1 (10 oz.) pkg. frozen English peas or broccoli spears
Carrot curls (optional)
Radish roses (optional)

Combine rice, carrots, onion and flour in a large bowl. Add next 6 ingredients, mixing well. Pack mixture into a greased 8 inch ring mold. Bake at 350 degrees for 30 minutes. Allow to cool 10 minutes. Cook peas according to package directions; drain. Invert rice ring onto platter and fill center with peas. Garnish with carrot curls and radish roses, if desired. Yield: 6 servings.