Beans and Grains Recipes

3 c Pink beans, cooked

2 1/2 c Brown rice, cooked

6 oz Tomato paste

1 c Cottage cheese, lowfat

1/4 c Onion, chopped

1 c Milk

1/4 c Wheat germ

1 tb Parsley, chopped

2 Garlic cloves

1 ts Tamari soy sauce

1/4 ts Nutmeg, ground

1/4 ts Basil

1/4 c Sesame seeds

-(less or more, to taste) 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

1 md Onion, chopped

2 ts Butter

1 1/4 c Chicken broth

1 tb Lemon juice

1/2 ts Garlic powder

1 1/2 c MINUTE (R) Instant Brown

Rice 1 c Frozen green beans, thawed

2 tb Toasted sliced almonds

1/2 ts Dill

1>. Cook and stir onion in butter until tender. Add broth, lemon juice and

garlic powder. Bring to boil. 2>. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. 3>. Stir in green beans, almonds and dill; cover. Let stand 5 minutes.

5 c Chicken stock

1 lb Chicken breasts, skinned

2 Bay leaves

3 tb Olive oil

1 Onion, chopped

2 Garlic clove — minced

2 Carrots, diced

2 Celery stalk — diced

1 Sweet green pepper, diced

2 c Cabbage — chopped

1 t Dried thyme

1 t Dried rosemary

19 oz Tomatoes, coarsely chopped,

-undrained 1/4 ts Pepper

10 oz Spinach, frozen — chopped

1/2 c Parsley, fresh — chopped

1 sm Zucchini — thinly sliced

19 oz White kidney beans, drained

-& rinsed (red would do -also) 8 sl French or Italian bread,

-stale 1 c Parmesan cheese

In large saucepan, bring chicken stock, chicken breasts and bay leaves to boil; reduce heat, cover and simmer for about 20 minutes or until chicken is no longer pink inside. Remove chicken and discard the bones. Dice meat and set aside. Discard bay leaves. Keep stock warm. Meanwhile, in large skillet, heat 2 tbsp. of the oil over medium heat; cook chopped onion, garlic, diced carrots and celery for 10 minutes, stirring occasionally. Add remaining oil, diced green pepper, chopped cabbage, thyme and rosemary; cook over low heat, stirring occasionally for 10 minutes. Add vegetable mixture to stock in saucepan along with tomatoes and pepper; bring to boil. Reduce heat, cover and simmer for 30 minutes. Add spinach, parsley, zucchini, kidney beans and reserved diced chicken; cook for 5 minutes. Remove 1 cup soup and set aside. Ladle half of the remaining soup into 24-cup Dutch oven or casse- role; cover with 4 of the bread slices and 1/2 cup of the parmesan cheese. Cover with remaining soup; layer with remaining bread. Drizzle reserved soup over top; sprinkle with remaining parmesan cheese. (Recipe can be prepared to this point, cooled, covered and refrigerated for up to 24 hours.) Bake, covered in 350 F. oven for 20 minutes (45 minutes if refrigerated); uncover and bake for 20 minutes longer (45 minutes if refrigerated) or until hot. Garnish: ladle soup into large warmed bowls; garnish with drizzle of olive oil and sprinkle of freshly grated Parmesan cheese.