| T O P I C R E V I E W |
| cmandle |
Posted - Jan 14 2005 : 7:05:48 PM
I'm sure y'all have made variations on this before, but we spruced up our traditional beans and rice meal tonight and turned it into a casserole. Good winter food. Enjoy!
Make the cornbread:
1 cup rice, soy, or regular milk
1 cup cornmeal
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup canola oil
1/4 maple syrup
2 tsp baking powder
1/2 tsp salt
Mix, spray a pan with Pam or something like that (8x8 or a cake pan), bake for 25 minutes at 350. Set aside to cool a bit.
Start with a cup of uncooked white or brown rice and cook it up on the stove. Let it sit til you need it in a bit.
Dice an onion and a few cloves of garlic. Saute them in some oil. Add 1.5 Tbsp of chili powder, 1/2 Tbsp cumin, and 1/2-1 tsp oregano (or whatever works for you, I don't really measure). Mix it all up and saute for another minute or so.
Add two cans of beans (drained - we used black and mixed chili beans). Add some water (again, no idea how much - I just whip the pot under the sink for a second) and boil/cook the water down a bit.
Assembly:
Spray a casserole dish. Spread the rice on the bottom. Then the beans. Add a layer of diced tomatoes. Cut the cornbread into cubes and toss them on top. Spread shredded cheese over the whole thing and bake for 15-20 minutes at 350 (or until it smells real good). Serve with a dollop of tofu sour cream (or real, whatever suits your fancy!)
Yum!
* knitter * gardener * proud wife of dan * owned by lucy the cat * |
|
|
