You are here

Wheat Soybean Casserole

Tummy.Tucker's picture
Ingredients
  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
  Thyme 1⁄2 Teaspoon
  Salt 1 Teaspoon
  Cayenne 1 Pinch
  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)
Directions

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.
Set aside.
Preheat oven to 350°F.
Combine tomato paste, brewer's yeast, if using it, and stock.
Set aside.
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Soy Bean

Rate It

Your rating: None
4.08
Average: 4.1 (20 votes)