Rice And Bean Casserole Recipe - Cooking Index
Rice And Bean Casserole Recipe - Cooking Index
| 700 | Cooked pink beans | |
| 500 | Cooked brown rice | |
| 175 | Tomato paste | |
| 250 | Lowfat cottage cheese | |
| 40 | Chopped onion | |
| 250 | Milk | |
| 60 | Wheat germ | |
| 15 | Chopped parsley | |
| 2 | Garlic | |
| 5 | Tamari soy sauce | |
| 1 | Ground nutmeg | |
| 1 | Basil | |
| 60 | Sesame seeds - (or use less or more, to tast |
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 175 FC for 40 min.
Author's Notes: Optional additions: 1 egg, rosemary, molasses, grated parmesan cheese on top, mace (to taste). 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
"
Source:
Dave Dameron
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