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Layered Rice Casserole

Contributed by: Bob's Red Mill Natural Foods

  • 1/3 cup dry Bread Crumbs or Wheat Germ
  • 1 cup dry Organic Textured Soy Protein
  • 1/2 tsp Oregano, Mediterranean
  • 1/2 tsp Basil (Imported)
  • 1 can Garbanzo Beans, drained and rinsed (15 oz)
  • 1 medium Onion, chopped
  • 1 medium Bell Pepper, chopped
  • 2 cups Grated Carrots
  • 1- cups 1/2 Water
  • 1- cups 1/2 Tomato Juice
  • 2 Tbsp Worcestershire Sauce
  • 1 cup Brown Short Grain Brown Rice

Directions

Preheat oven to 350°F.

Lightly coat a 2-1/2 quart baking dish with a nonstick spray. Make a layer of rice (dry) 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, water and 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.

Makes 8 servings.
Serving size: 1 cup

*Most Worcestershire Sauce contains anchovies. Look for a vegetarian version if desired.
Layered Rice Casserole

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Products Used in this Recipe

Organic Textured Soy Protein
 Entrees
Organic Textured Soy Protein
View Details »
Short Grain Brown Rice
 Grains Beans Seeds
Short Grain Brown Rice
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Nutritional Information

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* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.