Title: Layered rice casserole
 Categories: Vegetarian, Vegan, Main dish
      Yield: 8 Servings
 
      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
 
   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