Title: Layered Rice Casserole
Categories: Vegetarian Entree Rice
Yield: 8 Servings
| 5 | c | Cooked brown rice |
| 1 | c | Cooked white beans |
| 2 | c | Frozen corn kernels |
| 2 | c | Canned tomatoes; broken up |
| 1 | | Onion; chopped |
| 2 | | Cloves garlic; crushed |
| 1 | tb | Low sodium tamari |
| 1 | ts | Thyme |
| 6 | oz | Tomato paste |
| 1/3 | c | Water |
| | | Paprika |
Saute the onion and garlic in 1/4 cup water. Combine with the beans, corn,
tomatoes, tamari, and thyme. Combine the tomato paste and 1/2 cup water. In
a casserole dish, layer 2 1/2 cups rice on the bottom, then the bean
vegetable mixture, then the tomato paste mixture. Cpover with the remaining
2 1/2 cups of rice. Sprinkle with paprika. Bake at 350 degrees for 45
minutes, covered for 30 minutes, then uncovered for 15 minutes.