Yield: 4 Servings
|2 larges||Leeks; sliced|
|3||Cloves garlic; crushed|
|1||Green or red pepper; seeded and diced|
|375 millilitres||Brown rice|
|10 ounces||Mushrooms; sliced (up to)|
|2||Brinjals (or eggplants; or aubergines!) diced|
|5 millilitres||Each dried origanum; basil and tumeric|
|14 ounces||Tomatoes; skinned and chopped OR|
|1 can||Tomatoes plus juice|
|250 millilitres||Chopped green beans|
|100 millilitres||Chopped parsley|
|Salt and pepper|
|500 millilitres||Vegetable stock|
|125 millilitres||White wine (or more stock)|
|FF cheese -optional|
From: Jeanette Hohls <hohlsj@...> Date: Tue, 23 Jul 1996 08:51:10 +0200 To Kathryn, who has become a vegetarian- congratulations and good luck! You asked for rice casserole dishes that could be reheated. Here is my favourite. I adapted it from a book called "Best of Cooking in South Africa" by Lynn Bedford Hall. My husband and I really enjoy it, it reheats well and also makes a good filling for toasted sandwiches! Using a large pot, stir fry leeks, onions, garlic and pepper with a little water if necessary. When soft, add rice and stir well. Add mushrooms, brinjals, herbs and tumeric. Toss for a minute or two, then add tomatoes, beans, peas, parsley, seasoning, sugar, stock and wine. Mix well then turn into a large 30 cm by 26 cm (12" by 10") baking dish. Cover and bake for 35 minutes at 180 deg C (360 F). Stir lightly with a fork and bake another 20-25 minutes until the veggies are all cooked and the liquid is absorbed.
The mixture should be moist, but not watery! Turn off heat and sprinkle top with cheese is desired, return to oven for 5-10 minutes to melt cheese.
fatfree digest V96 #202
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .