Title: Rice and Bean Casserole
Categories: Casserole Blank
Yield: 4 Servings

3	c	Pink beans, cooked
2 1/2	c	Brown rice, cooked
6	oz	Tomato paste
1	c	Cottage cheese, lowfat
1/4	c	Onion, chopped
1	c	Milk
1/4	c	Wheat germ
1	tb	Parsley, chopped
2		Garlic cloves
1	ts	Tamari soy sauce
1/4	ts	Nutmeg, ground
1/4	ts	Basil
1/4	c	Sesame seeds (less or more, to taste)

Mix the beans, rice and tomato paste. Blend the garlic, onion, milk and soy sauce. Combine everything but sesame seeds into a baking dish. Shake the sesame seeds on top. Bake at 350 degrees F. for 40 min.

Optional additions: 1 egg, about 1/4 t rosemary, about 1 t molasses, grated parmesan cheese on top, mace (to taste).

NOTES:

* A vegetarian bean, rice and cheese casserole. Yield: Serves 4-6.

* Substitutions: (I have not tried all combinations!)

: o beans: pinto or almost any kind : o rice: barley for some or all : o cottage cheese: plain yoghurt or tofu : o wheat germ: grape nuts, bulgur wheat, oatmeal, etc. : o milk: anything from water to whole milk : o nutmeg: cinnamon : o egg: tapioca flour and starch paste : o molasses: blackstrap molasses or honey

: Difficulty: easy. : Time: 15 minutes preparation (if rice is already cooked), 45 minutes cooking. : Precision: approximate measurement OK.

: Dave Dameron dameron@glacier.ARPA : Organization: Stanford University, IC Laboratory : If you have rocks in your head, open a quarry.

: Copyright (C) 1986 USENET Community Trust

previous

next