RICE AND BEAN CASSEROLE

Servings: 4
Ingredients:

3 C  Pink beans, cooked                  1 T  Parsley, chopped
2 1/2 C  Brown rice, cooked                  2    Garlic cloves
6 oz Tomato paste                        1 t  Tamari soy sauce
1 C  Cottage cheese, lowfat            1/4 t  Nutmeg, ground
1/4 C  Onion, chopped                    1/4 t  Basil
1 C  Milk                              1/4 C  Sesame seeds
1/4 C  Wheat germ                               -(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. Servings: 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

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