Recipe - Rice And Bean Casserole

3 cup Pink beans, cooked
2 One half cup Brown rice, cooked
6 ounce Tomato paste
1 cup Cottage cheese, lowfat
One fourth cup Onion, chopped
1 cup Milk
One fourth cup Wheat germ
1 tablespoon Parsley, chopped
2 Garlic cloves
1 teaspoon Tamari soy sauce
One fourth teaspoon Nutmeg, ground
One fourth teaspoon Basil
One fourth cup 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 One fourth t rosemary, about 1 t molasses,
grated parmesan cheese on top, mace (to taste).

NOTES:

* A vegetarian bean, rice and cheese casserole. Yield: Serves 46.

* 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