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Rice and bean casserole
Artist: _
Categories: Asian, Casseroles, Cereals, Chinese, Entrees, Ethnic
Yield: 4
Rating: 0
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Ingredients:
3 cupPink beans, cooked
2 1/2 cupBrown rice, cooked
6 ozTomato paste
1 cupCottage cheese, lowfat
1/4 cupOnion, chopped
1 cupMilk
1/4 cupWheat germ
1 tbspParsley, chopped
2 Garlic cloves
1 tbspTamari soy sauce
1/4 tbspNutmeg, ground
1/4 tbspBasil
1/4 cupSesame seeds
-(less or more, to taste)
Procedures:
1Mix the beans, rice and tomato paste.
2Blend the garlic, onion, milk and soy sauce.
3Combine everything but sesame seeds into a baking dish.
4Shake the sesame seeds on top.
5Bake at 350 °F.
6For 40 min.
7optional additions: 1 egg, about ?t rosemary, about 1 t molasses, grated parmesan cheese on top, mace (to taste).
8notes:
9* a vegetarian bean, rice and cheese casserole.
10Yield: serves 4-6.
11* substitutions: (i have not tried all combinations!)
12: 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.
13: o milk: anything from water to whole milk : o nutmeg: cinnamon : o egg: tapioca flour and starch paste : o molasses: blackstrap molasses or honey
14: difficulty: easy.
15: time: 15 minutes preparation (if rice is already cooked), 45 minutes cooking.
16: precision: approximate measurement ok.
17:
 
 
 
 

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