Rice and bean casserole
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Rice and bean casserole
  Rice    Casserole    Beans  
Last updated 6/12/2012 12:51:59 AM. Recipe ID 13645. Report a problem with this recipe.
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      Title: Rice and bean casserole
 Categories: Casseroles, Usenet
      Yield: 4 Servings
      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)
  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
  Optional additions:  1 egg, about 1/4 t rosemary, about 1 t molasses,
  grated parmesan cheese on top, mace (to taste).
  *  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.

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Recipe ID 13645 (Apr 03, 2005)

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