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 oz tomato paste
1/3 cup vegetable broth
1 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
Servings: 8 servings
Layered Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Rice; Vegetable
The History of Recipes
It is possible to follow the history of written recipes back into history, in truth as far back into history as the Egyptians, and possibly even further than that. In practice though, sadly, these old cook books were just primitive hieroglyphic recipes for food preparation.
In fact, the most ancient recipe discovered, according to experts are some clay tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel exhilarated and blissful. Progressing into The time of the roman empire 25BC a man called Apicius compiled a few scripts which described recipes enjoyed by the Romans. In his publication, he tells us how the meals were divided into starters, main meal and dessert, a very modern way of dining. Aspicius also recounts how the ancient cooks made use of many herbs, including some familiar names like basil, mint and parsley. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, parsley, and basil. The introduction of these new tastes was responsible for an explosion in manuscripts on food, the majority of which are now in private libraries. For the centuries that followed, the wealthy families of Wesstern Europe tried to serve up the best banquets, and consequentially cooks and their recipes became highly prized. Notwithstanding that, it was during the 19th century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes to help cooks of their time. By the time we get to the 20th century, recipe publications are increasing in popularity due to better eduction, people having more free time and disposable income. The introduction of the TV brought us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, allowing everyone to search through thousands of recipes like the ones you can find on this web site. |
We hope you enjoy this Layered Rice Casserole recipe.
