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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: Prepare the rice in the water according to package directions or your own
procedure (white rice is OK, but it makes for a bland and fairly gummy
dish).
While the rice is cooking, combine all the rest of the ingredients except
the cheese in a saucepan and simmer, at least 15 minutes.
Heat oven to 350 degrees. Spoon the cooked rice into a casserole dish.
Remove the bay leaf from the bean mixture; pour the beans over the rice and
stir; it doesn't have to be thoroughly mixed. Top with the cheese and bake
uncovered 20-35 minutes or until cheese is browned and bubbly. Let stand
five minutes before serving.
I tell people this serves four, but that's a fairly skimpy serving. It
doubles easily, but you'll need a pretty good-size casserole. Also, the
wine is optional for those who don't use it, but it really does make a
difference, and since the other flavors are pretty assertive, I'd suggest
using a fairly cheap, strongly flavored wine. Posted By Teresa Lauren Marx
<tm37+@andrew.cmu.edu> On rec.food.recipes or rec.food.cooking
| Ingredients:
1/2 Cup(s) Brown rice
1 Cup(s) Chicken bouillon powder
2 Cup(s) Cooked black beans, reserving some of the cooking liquid
1 small Onion, chopped
2 Cloves crushed garlic
1/2 Teaspoon(s) Hot Pepper Flakes
1/2 Teaspoon(s) Mixed vegetable seasoning
1/2 Teaspoon(s) Basil
1/2 Teaspoon(s) Red pepper (optional)
1 Bay leaf
1/4 Cup(s) Cheap red wine (optional)
1 Vegetarian sausage link, crumbled (optional)
4 Ounce(s) Shredded sharp cheddar cheese |
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