| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 1/4 x ca. 450 g | Onions finely chopped |
| 4 1/2 x ca. 450 g | Carrots finely chopped |
| 1 1/2 Tasse | celery chopped |
| 1 Tasse | parsley fresh, chopped |
| 1/4 Tasse | basil |
| 2 Esslöffel | oregano |
| 8 | cloves garlic |
| 1/4 Tasse | olive oil |
| 9 x ca. 450 g | Tomatoes finely chopped |
| 3 x ca. 450 g | Cooked kidney beans; drained |
| 7 1/2 x ca. 450 g | brown rice Cooked |
| 2 x ca. 450 g | Cheese; lowfat, grated |
| 1 1/2 Teelöffel | black pepper |
|
Saute onions, carrots, celery, parsley, basil, oregano, and garlic in olive oil until onions are golden. Add tomatoes, beans, rice, salt, pepper, and half the cheese. Mix gently but well. Put in 5 greased 9"x13" baking dishes (4 qt capacity). Sprinkle with remaining cheese. Cover and bake at 350F until thoroughly heated [about 30 minutes].
soaked and cooked will yield about 3 lbs cooked beans. 2 3/4 lb raw brown rice will yield about 7 1/2 lbs cooked rice.
|
|
Anmerkungen zum Rezept:
|
