Carrot Rice Casserole

9-10 average carrots
3 cups cooked brown rice
2 cups raw cashews
1 cup water
1 medium onion
1 tsp salt
1/4 tsp celery salt
1/8 tsp garlic salt
2-3 tbsp sesame seeds


Cook carrots until tender in lightly salted water.  Mash.  Blend cashews with water until smooth.  Add cut-up onion and blend.  Combine all ingredients and pour into casserole.  Sprinkle with sesame seeds. Bake one hour at 325.