LAYERED RICE CASSEROLE

05.11.2008 | Author: Cook | Posted in Brown rice
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LAYERED RICE CASSEROLE


Servings: 8
Ingredients: 

  • 5 c  Brown rice; cooked
    • 

  • 1 c  White beans; cooked
    • 

  • 2 c  Corn kernels, frozen
    • 

  • 2 c  Tomatoes, canned; broken up
    • 

  • 1    Onion; chopped
    • 

  • 2    Garlic cloves; crushed
    • 

  • 1 tb Tamari, low sodium
    • 

  • 1 ts Thyme
    • 

  • 6 oz Tomato paste
    • 

  • 1/3 c  Vegetable broth
    • 

  • Paprika
    •

Saute the onion and garlic in 1/4 cup broth. Combine with the beans, corn,
tomatoes, tamari, and thyme.
Combine the tomato paste and 1/2 cup water. In a casserole dish, layer 2
1/2 cups rice on the bottom, then the bean vegetable mixture, then the
tomato paste mixture. Cover with the remaining 2 1/2 cups of rice.
Sprinkle with paprika. Bake at 350 degrees for 45 minutes, covered for 30
minutes, then uncovered for 15 minutes.

From the files of DEEANNE

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