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Receta Rice And Bean Casserole
by Global Cookbook

Rice And Bean Casserole
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Ingredientes

  • 3 c. Pink beans, cooked
  • 2 1/2 c. Brown rice, cooked
  • 6 ounce Tomato paste
  • 1 c. Cottage cheese, lowfat
  • 1/4 c. Onion, minced
  • 1 c. Lowfat milk
  • 1/4 c. Wheat germ
  • 1 Tbsp. Parsley, minced
  • 2 x Garlic cloves
  • 1 tsp Tamari soy sauce
  • 1/4 tsp Nutmeg, grnd
  • 1/4 tsp Basil
  • 1/4 c. Sesame seeds (less or possibly more, to taste)

Direcciones

  1. Mix the beans, rice and tomato paste. Blend the garlic, onion, lowfat 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 minutes.
  2. Optional additions: 1 egg, about 1/4 t rosemary, about 1 t molasses, grated parmesan cheese on top, mace (to taste).
  3. NOTES:* A vegetarian bean, rice and cheese casserole.
  4. Yield: Serves 4-6.
  5. Substitutions: (I have not tried all combinations!)
  6. o beans: pinto or possibly almost any kindo rice: barley for some or possibly allo cottage cheese: plain lowfat yoghurt or possibly tofu o wheat germ: grape nuts, bulgur wheat, oatmeal, etc.
  7. o lowfat milk: anything from water to whole lowfat milk o nutmeg: cinnamono egg: tapioca flour and starch pasteo molasses: blackstrap molasses or possibly honey
  8. Difficulty: easy.
  9. Time: 15 min preparation (if rice is already cooked), 45 min cooking.
  10. Precision: approximate measurement OK.
  11. If you have rocks in your head, open a quarry.