Layered Rice Casserole Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Brown rice, cooked
1 cup: White beans, cooked
2 cup: Corn kernels, frozen
2 cup: Tomatoes, canned, broken up
1: Onion, chopped
2: Garlic cloves, crushed
1 tbsp: Tamari, low sodium
1 tsp: Thyme,
6 ounce: Tomato paste,
1/3 cup: Vegetable broth,
Paprika,
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
Source from luhu.jp
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
Source from luhu.jp