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Recipe Name: RICE AND BEAN CASSEROLE
Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4

Directions: 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 1/4 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@glacier.ARPA : Organization: Stanford University, IC Laboratory : If you have rocks in your head, open a quarry. : Copyright (C) 1986 USENET Community Trust

Ingredients:
3 Cup(s) Pink beans, cooked
2 1/2 Cup(s) Unrefined vegetable oil, as needed
6 Ounce(s) Squash, cubed, peeled
1 Cup(s) Cottage cheese, lowfat
1/4 Cup(s) Onion, chopped
1 Cup(s) Unsweetened grated coconut
1/4 Cup(s) Wheat germ
1 Tablespoon(s) Parsley, chopped
2 Garlic cloves
1 Teaspoon(s) Tamari soy sauce
1/4 Teaspoon(s) Nutmeg, ground
1/4 Teaspoon(s) Basil
1/4 Cup(s) Sesame seeds (less or more, to taste)

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