Rice and Bean Casserole

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Rice and Bean Casserole Ingredients

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

Instructions for Rice and Bean Casserole

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 From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: RiceCuisine: Uncategorized

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