Cheating or an allowable technicality?
May 13th, 2008 by Dani
Don’t you think it’s kind of cheating to include a brown rice casserole recipe in a cook book dedicated to meals that are quick to prepare? It snuck it’s way in on the premise that you already had a couple of cups of cooked brown rice floating around. A technicality I’m not jiggy with. Brown rice is awesomely delicious but not quick. What with overnight soaking and long cooking time, it’s practically slow food.
This was a lovely dinner and in a world without a rice crisis could be classified as a budget meal too.
Mushroom and Brown Rice Casserole
Adapted from Family Circle Fast Vegetarian, Murdoch Books, NSW 1998
3 – 4 slices bread
olive oil
1 onions, chopped
325g mushrooms, chopped
440g can tomatoes
2 teaspoons paprika
1 teaspoon marjoram
1 teaspoon thyme
1 teaspoon sage
½ teaspoon muscovado
2 cups cooked brown rice
1/3 cup chicken or vegetable stock
¼ cup pine nuts
Preheat oven to 220
Cut each slice of bread into 3 strips.
Heat 1 tablespoon of oil in frying pan. Add onion and mushrooms and toss over high heat for 2 minutes or until mushrooms soften. Add tomato, paprika, herbs and muscovado. Bring to boil, reduce and simmer for about 2 minutes or until thickened slightly. Add rice and stock mix well. Season
Spoon into an ovenproof casserole and overlap bread on top. Drizzle with remaining oil and sprinkle with pine nuts. Bake for about 10 minutes or until the bread is browned and crusty.
thanks for that that link dani, i see they sell pinto beans too!!! they are near impossible to get here in aust. that tortilla press would definitely work the dough less than my rolling would have. next time i might try putting a plate on top and squashing really quickly lol
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