| 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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