Recipe for "rice-bean-bake"

NAME

     RICE-BEAN-BAKE  -  A  vegetarian  bean,  rice,  and   cheese
     casserole

INGREDIENTS (Serves 4-6)

     700 g     cooked pink beans
     500 g     cooked brown rice
     175 ml    tomato paste
     250 g     lowfat cottage cheese
     40 g      chopped onion
     250 ml    milk
     60 ml     wheat germ
     15 ml     chopped parsley
     2 cloves  garlic
     5 ml      tamari soy sauce
     1 ml      ground nutmeg
     1 ml      basil
     60 ml     sesame seeds (or use less or more, to taste)

PROCEDURE

          (1)  Mix the beans, rice, tomato paste.
          (2)  Blend the garlic, onion, milk, and soy sauce.
          (3)  Combine everything but sesame seeds into a  baking
               dish.
          (4)  Shake the sesame seeds on top.
          (5)  Bake at 175 deg. C for 40 min.

NOTES

     Optional additions:  1 egg, 1 ml rosemary,  5  ml  molasses,
     grated parmesan cheese on top, mace (to taste).
     Substitutions: (I have not tried all combinations!)
          beans: pinto or almost any kind
          rice: barley for some or all
          cottage cheese: plain yoghurt or tofu
          wheat germ: grape nuts, bulgur wheat, oatmeal, etc.
          milk: anything from water to whole milk
          nutmeg: cinnamon
          egg: tapioca flour and starch paste
          molasses: blackstrap molasses or honey

RATING

     Difficulty: easy.  Time: 15 minutes preparation (if rice  is
     already cooked), 45 minutes cooking.  Precision: approximate
     measurement OK.

CONTRIBUTOR

     Dave Dameron   dameron@glacier.ARPA
     Organization: Stanford University, IC Laboratory
     If you have rocks in your head, open a quarry.