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RICE AND BEAN CASSEROLE

  • 4servings

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Source: www.cookreceipts.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, C, P
MineralsSelenium, Zinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 C Pink beans, cooked 

  2. 1 T Parsley, chopped

  3. 2 

  4. 1/2 C Brown rice, cooked 

  5. 2 Garlic cloves

  6. 6 oz Tomato paste 

  7. 1 t Tamari soy sauce

  8. 1 C Cottage cheese, lowfat 

  9. 1/4 t Nutmeg, ground

  10. 1/4 C Onion, chopped 

  11. 1/4 t Basil

  12. 1 C Milk 

  13. 1/4 C Sesame seeds

  14. 1/4 C Wheat germ -(less or more, to taste)

Instructions Jump to Ingredients ↑

  1. 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.

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

  3. NOTES:

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

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

  6. : 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.

  7. : 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.

  8. : Time: 15 minutes preparation (if rice is already cooked), 45 minutes cooking.

  9. : Precision: approximate measurement OK.

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

  11. : Copyright (C) 1986 USENET Community Trust —–

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