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Layered Rice Casserole

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


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

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Grains Beans Seeds
Short Grain Brown Rice

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