Soy Bean Rice Casserole
|Soybeans||1⁄2 Cup (8 tbs) (Cooked)|
|Cornstarch||2 Cup (32 tbs) (Fresh/ Frozen)|
|Canned tomatoes||2 Cup (32 tbs)|
|Onion||1 Cup (16 tbs), chopped|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Nutritional yeast||3 Tablespoon|
|Stock||1⁄2 Cup (8 tbs)|
|Cooked brown rice||2 1⁄2 Cup (40 tbs)|
|Grated cheese||1⁄3 Cup (5.33 tbs)|
|Wheat germ||2 Tablespoon|
Combine soybeans, corn, tomatoes, onion, garlic, thyme, salt and cayenne.
Combine tomato paste, nutritional yeast, and stock.
Place half the cooked rice on the bottom of an oiled 4 quart casserole.
Cover the rice with the vegetable mixture.
Spread the tomato paste over the vegetables and cover this layer with the rest of the rice.
Sprinkle with grated cheese and then wheat germ.
Bake uncovered for 30 minutes in preheated oven.