| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | 4 | To 6 | ||
INGREDIENTS
| 3 | c | Pinto Beans; cooked |
| 2 1/2 | c | Brown Rice; cooked |
| 1 | c | Cottage Cheese |
| 6 | oz | Tomato Paste |
| 1 | Or 2 Tbs. Olive Oil | |
| 1/4 | c | Onion; chopped |
| 2 | Cloves Garlic; minced | |
| 1 | c | Milk |
| 1/4 | c | Wheat Germ |
| 1 | ts | Soy Sauce |
| 1/2 | ts | Nutmeg |
| 1/2 | ts | Basil |
| 1 | tb | Fresh Parsley; chopped |
| 1/4 | c | Sesame Seeds |
INSTRUCTIONS
Either use canned pinto beans or prepare three cups of cooked beans from a package of dry red beans, making sure to prepare as directed on the package. At the same time, prepare brown rice as directed on the package. Preheat the oven to 350-F degrees. Combine the beans, rice, cottage cheese, and tomato paste in a 2-quart casserole dish. In a small skillet over medium heat, sauté the onion and garlic in warmed olive oil. Add the cooled mixture to the casserole and blend. Add milk, wheat germ, soy sauce, nutmeg, basil, and parsley to the baking dish and thoroughly combine all the ingredients. Sprinkle the sesame seeds over the top of the bean mixture. Bake for about 40 minutes, until bubbly; let set to cool for 5 minutes prior to serving. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day <recipe-a-day@bignetwork.com> on Apr 18, 1999, converted by MM_Buster v2.0l.
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