Wheat Soybean Casserole
|Soybeans||1⁄2 Cup (8 tbs)|
|Wheat berries||1 Cup (16 tbs)|
|Whole corn||2 Cup (32 tbs) (Fresh Or Frozen)|
|Canned tomatoes||2 Cup (32 tbs), drained|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Tomato paste||1⁄4 Cup (4 tbs)|
|Brewers yeast||3 Tablespoon|
|Chicken stock/Beef or vegetable stock||1⁄2 Cup (8 tbs)|
|Grated cheese||1⁄3 Cup (5.33 tbs)|
Cook soybeans and wheat berries according to preferred methods.
Drain and reserve liquid for soup or gravy.
Combine cooked soybeans, corn, tomatoes, onion, garlic, thyme, salt and cavenne.
Preheat oven to 350°F.
Combine tomato paste, brewer's yeast, if using it, and stock.
Place half the cooked wheat berries on the bottom of an oiled 4-quart casserole.
Cover this layer with the soybean mixture.
Spread the tomato paste mixture over the soybean layer and top casserole with remainder of wheat berries.
Sprinkle with grated cheese.
Bake uncovered for 30 minutes in preheated oven.