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Home » Recipes » Layered Rice Casserole
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Layered Rice Casserole

  • 1/3 cup Wheat Germ or dry Bread Crumbs
  • 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
  • 1-1/2 cups Water
  • 1-1/2 cups 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

Gluten Free
Organic Textured Soy Protein

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Grains Beans Seeds
Short Grain Brown Rice

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