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 min.

Optional additions: 1 egg, about 1/4 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@glacier.ARPA
: Organization: Stanford University, IC Laboratory
: If you have rocks in your head, open a quarry.

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini