Layered Rice Casserole 5 c Brown rice; cooked
1 c White beans; cooked
2 c Corn kernels, frozen
2 c Tomatoes, canned; broken up
1 Onion; chopped
2 Garlic cloves; crushed
1 tb Tamari, low sodium
1 ts Thyme
6 oz Tomato paste
1/3 c Vegetable broth
Paprika
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. Layered Rice Casserole printer friendly version located here.
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