Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Pink beans, cooked |
| 2½ cup | Brown rice, cooked |
| 6 ounces | Tomato paste |
| 1 cup | Cottage cheese, lowfat |
| ¼ cup | Onion, chopped |
| 1 cup | Milk |
| ¼ cup | Wheat germ |
| 1 tablespoon | Parsley, chopped |
| 2 \N | Garlic cloves |
| 1 teaspoon | Tamari soy sauce |
| ¼ teaspoon | Nutmeg, ground |
| ¼ teaspoon | Basil |
| ¼ 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 ¼ t rosemary, about 1 t molasses, grated parmesan cheese on top, mace (to taste).
NOTES:
* A vegetarian bean, rice and cheese casserole. Yield: Serves 4-6.
* 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@...
: Organization: Stanford University, IC Laboratory : If you have rocks in your head, open a quarry.
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