Name: Layered Rice Casserole
Ingredients: 5 c Brown rice; cooked; 1 c White beans; cooked; 2 c Corn kernels, frozen; 2 c Tomatoes, canned; broken up; 1 Onion; chopped; 2 Garlic cloves; crushed; 1 tb Tamari, low sodium; 1 ts Thyme; 6 oz Tomato paste; 1/3 c Vegetable broth; Paprika

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains	Vegetarian	Vegetarian, Vegan, Main dish	8	Servings

INGREDIENTS

5	c	Brown rice; cooked
1	c	White beans; cooked
2	c	Corn kernels, frozen
2	c	Tomatoes, canned; broken up
1		Onion; chopped
2		Garlic cloves; crushed
1	tb	Tamari, low sodium
1	ts	Thyme
6	oz	Tomato paste
1/3	c	Vegetable broth
		Paprika

INSTRUCTIONS

Saute the onion and garlic in 1/4 cup broth. Combine with the beans, corn,
tomatoes, tamari, and thyme.
Combine the tomato paste and 1/2 cup water. In a casserole dish, layer 2
1/2 cups rice on the bottom, then the bean vegetable mixture, then the
tomato paste mixture. Cover with the remaining 2 1/2 cups of rice.
Sprinkle with paprika. Bake at 350 degrees for 45 minutes, covered for 30
minutes, then uncovered for 15 minutes.
From the files of DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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