| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables, Dairy | Vegetarian | Soup | 4 | Servings |
INGREDIENTS
| 1/2 | c | Brown rice |
| 1 | c | Water |
| 2 | c | Cooked black beans; reserving some of the cooking liquid (a 15-oz can of black beans will work fine if you have little time; don't pour off the liquid or drain the beans) |
| 1 | sm | Onion; chopped |
| 2 | Cloves crushed garlic; or more to taste | |
| 1/2 | ts | Cumin |
| 1/2 | ts | Oregano |
| 1/2 | ts | Basil |
| 1/2 | ts | Ginger |
| 1 | Bay leaf | |
| 1/4 | ts | Red pepper (optional) |
| 1/4 | c | Cheap red wine (optional) |
| 1 | Vegetarian sausage link; crumbled (optional) | |
| Salt and pepper | ||
| 1 | c | Shredded sharp cheddar cheese |
INSTRUCTIONS
Prepare the rice in the water according to package directions or your own procedure (white rice is OK, but it makes for a bland and fairly gummy dish). While the rice is cooking, combine all the rest of the ingredients except the cheese in a saucepan and simmer, at least 15 minutes. Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish. Remove the bay leaf from the bean mixture; pour the beans over the rice and stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand five minutes before serving. I tell people this serves four, but that's a fairly skimpy serving. It doubles easily, but you'll need a pretty good-size casserole. Also, the wine is optional for those who don't use it, but it really does make a difference, and since the other flavors are pretty assertive, I'd suggest using a fairly cheap, strongly flavored wine. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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