Rice And Bean Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Vegetarian | Casseroles, Usenet | 4 | Servings |
INGREDIENTS
| 3 | c | Pink beans, cooked |
| 2 1/2 | c | Brown rice, cooked |
| 6 | oz | Tomato paste |
| 1 | c | Cottage cheese, lowfat |
| 1/4 | c | Onion, chopped |
| 1 | c | Milk |
| 1/4 | c | Wheat germ |
| 1 | T | Parsley, chopped |
| 2 | Garlic cloves | |
| 1 | t | Tamari soy sauce |
| 1/4 | t | Nutmeg, ground |
| 1/4 | t | Basil |
| 1/4 | c | Sesame seeds |
| less or more to taste |
INSTRUCTIONS
Mix the beans, rice and tomato paste. Blend the garlic, onion, milk and soy sauce. Combine everything but sesame seeds into a baking dish. Shake the sesame seeds on top. Bake at 350 degrees F. for 40 min. Optional additions: 1 egg, about 1/4 t rosemary, about 1 t molasses, grated parmesan cheese on top, mace (to taste). NOTES A vegetarian bean, rice and cheese casserole. Yield: Serves 4-6. Substitutions: (I have not tried all combinations!) : o beans: pinto or almost any kind : o rice: barley for some or all : o cottage cheese: plain yoghurt or tofu : o wheat germ: grape nuts, bulgur wheat, oatmeal, etc. : o milk: anything from water to whole milk : o nutmeg: cinnamon : o egg: tapioca flour and starch paste : o molasses: blackstrap molasses or honey : Difficulty: easy. : Time: 15 minutes preparation (if rice is already cooked), 45 minutes cooking. : Precision: approximate measurement OK. : Dave Dameron dameron@glacier.ARPA : Organization: Stanford University, IC Laboratory : If you have rocks in your head, open a quarry. : Copyright (C) 1986 USENET Community Trust From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 837
Calories From Fat: 98
Total Fat: 11.7g
Cholesterol: 7.1mg
Sodium: 983.7mg
Potassium: 1424.4mg
Carbohydrates: 163.6g
Fiber: 18.7g
Sugar: 16.9g
Protein: 33.8g