| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegetarian |
Vegetarian, Beans, Cheese, Crowd pleas, Main dishes |
50 |
Servings |
INGREDIENTS
| 2 1/4 |
lb |
Onions; finely chopped |
| 4 1/2 |
lb |
Carrots; finely chopped |
| 1 1/2 |
c |
Celery; chopped |
| 1 |
c |
Fresh parsley; chopped |
| 1/4 |
c |
Basil |
| 2 |
tb |
Oregano |
| 8 |
|
Cloves garlic |
| 1/4 |
c |
Olive oil |
| 9 |
lb |
Tomatoes; coarsely chopped |
| 3 |
lb |
Cooked kidney beans; drained |
| 7 1/2 |
lb |
Cooked brown rice |
| 2 |
lb |
Cheese; lowfat, grated |
| 1 1/2 |
ts |
Black pepper |
INSTRUCTIONS
Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive
oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and
half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes
(4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F
until thoroughly heated [about 30 minutes].
NOTES : Pinto beans can be used in place of kidney beans. 20 oz dry beans,
soaked and cooked will yield about 3 lbs cooked beans. 2 3/4 lb raw brown
rice will yield about 7 1/2 lbs cooked rice.
Recipe by: Living More With Less by Doris Janzen Longacre
Posted to Digest eat-lf.v097.n011 by Jenny Herl <jlherl@uiuc.edu> on Jan
12, 1998
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