Recipe - Layered Rice Casserole

5 cup Brown rice; cooked
1 cup White beans; cooked
2 cup Corn kernels, frozen
2 cup Tomatoes, canned; broken up
1 Onion; chopped
2 Garlic cloves; crushed
1 tablespoon Tamari, low sodium
1 teaspoon Thyme
6 ounce Tomato paste
1/3 cup Vegetable broth
Paprika

Saute the onion and garlic in One fourth cup broth. Combine with the beans, corn,
tomatoes, tamari, and thyme.
Combine the tomato paste and One half cup water. In a casserole dish, layer 2
One half cups rice on the bottom, then the bean vegetable mixture, then the
tomato paste mixture. Cover with the remaining 2 One half 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

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