RICE AND BEAN CASSEROLE

A vegetarian bean, rice, and cheese casserole

Ingredients

• 3 cups cooked pink beans
• 2 1/2 cups cooked brown rice
• 6 oz tomato paste
• 1 cup lowfat cottage cheese
• 1/4 cup chopped onion
• 1 cup milk
• 1/4 cup wheat germ
• 1 Tbsp chopped parsley
• 2 cloves garlic
• 1 tsp tamari soy sauce
• 1/4 tsp ground nutmeg
• 1/4 tsp basil
• 1/4 cup sesame seeds (or use less or more, to taste)

Procedure

1. Mix the beans, rice, tomato paste.
2. Blend the garlic, onion, milk, and soy sauce.
3. Combine everything but sesame seeds into a baking dish.
4. Shake the sesame seeds on top.
5. Bake at for 40 min.

Notes

Substitutions: (I have not tried all combinations!) beans: pinto or almost any kind rice: barley for some or all cottage cheese: plain yoghurt or tofu wheat germ: grape nuts, bulgur wheat, oatmeal, etc. milk: anything from water to whole milk nutmeg: cinnamon egg: tapioca flour and starch paste molasses: blackstrap molasses or honey

Rating

Contributor

 
Dave Dameron dameron@glacier.ARPA 
Organization: Stanford University, IC Laboratory 
If you have rocks in your head, open a quarry. 
 

Original header

From: dameron@Glacier (Dave Dameron)
Newsgroups: mod.recipes
Subject: RECIPE: Rice and bean casserole
Date: 30 Nov 85 10:37:18 GMT
Organization: Stanford University, IC Laboratory
Approved: reid@glacier.UUCP

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