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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: Saute the onion and garlic in 1/4 cup broth. Combine with the beans, corn,
tomatoes, tamari, and thyme.
Combine the tomato paste and 1/2 cup water. In a casserole dish, layer 2
1/2 cups rice on the bottom, then the bean vegetable mixture, then the
tomato paste mixture. Cover with the remaining 2 1/2 cups of rice.
Sprinkle with paprika. Bake at 350 degrees for 45 minutes, covered for 30
minutes, then uncovered for 15 minutes.
From the files of DEEANNE
| Ingredients:
5 Cup(s) Brown rice; cooked
1 Cup(s) White beans; cooked
2 Cup(s) Corn kernels, frozen
2 Cup(s) Tomatoes, canned; broken up
1 Onion; chopped
2 Garlic cloves; crushed
1 Tablespoon(s) Tamari, low sodium
1 Teaspoon(s) Thyme
6 Ounce(s) Squash, cubed, peeled
1/3 Cup(s) Coriander powder |
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