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Rice and Bean Casserole

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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 tb Parsley, chopped
2 Garlic cloves
1 ts Tamari soy sauce
1/4 ts Nutmeg, ground
1/4 ts 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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