Rice and bean casserole

4 servings

Ingredients

Quantity Ingredient
3 cups Pink beans, cooked
2½ cup Brown rice, cooked
6 ounces Tomato paste
1 cup Cottage cheese, lowfat
¼ cup Onion, chopped
1 cup Milk
¼ cup Wheat germ
1 tablespoon Parsley, chopped
2 Garlic cloves
1 teaspoon Tamari soy sauce
¼ teaspoon Nutmeg, ground
¼ teaspoon Basil
¼ cup Sesame seeds (less or more, to taste)

Directions

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 ¼ 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@...

: Organization: Stanford University, IC Laboratory : If you have rocks in your head, open a quarry.

: Copyright (C) 1986 USENET Community Trust

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