Layered Rice Casserole
We've seen variations on this, but Bob's Red Mill is where this one came from.
1 cup short grain brown rice
1 cup dry TSP
1/2 tsp Oregano, Mediterranean
1/2 tsp Basil (Imported)
1 can (15 oz) Garbanzo Beans, drained and rinsed
1 medium Onion, chopped
1 medium Bell Pepper, chopped
2 cups Grated Carrots
1- 1/2 cups Water
1- 1/2 cups Tomato Juice
2 Tbsp Worcestershire Sauce
1/3 cup dry Bread Crumbs or Wheat Germ
Preheat oven to 350°F.
Lightly coat a 2-1/2 quart baking dish with a nonstick spray. Make a layer of
rice on bottom, then TSP, then garbanzo beans. Sprinkle oregano and basil over
the top.
Next, layer the onion, bell pepper, and carrots. Combine the tomato juice,
Worcestershire sauce. Pour liquid over the casserole. Sprinkle wheat germ or
bread crumbs over top. Cover the casserole tightly with foil and bake at 350°F
for 1-1/2 hours.
Yield: 8 servings
Serving size: 1 cup
*Most Worcestershire Sauce contains anchovies. Look for a vegetarian version if
desired.
NUTRITIONAL INFORMATION:
Each serving contains: 206 Calories, 2 g Total Fat (.02 g Saturated Fat), 14 g
Protein, 40 g Carbohydrates, 413 mg Sodium, 0 mg Cholesterol, 9.1 g Dietary
Fiber