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My Cheesy Brown Rice from 50 Years Ago – Georgia Mossholder
I invited some new friends over for dinner about 50 years ago then was dismayed to learn that they were vegetarians. Oh my! That was way out of my expertise! I dashed to the library, found a vegetarian cookbook, and copied down a casserole recipe. I chose it because I figured it had to be good since it had lots of cheese which I thought at the time would satisfy any protein requirements. I never get tired of this dish and personally could eat it every day of the week. Nowadays I usually tweak the recipe to suit my own taste. It often depends on how much cooked rice I have on hand and what’s in my cupboard at the time. I like the flavor best with black eyed peas and sometimes make do with the smaller can of chilies but I prefer the 7 oz. size. Left overs? I heat them up in a skillet with some melted butter. Yum!
CHEESY BROWN RICE
INGREDIENTS:
3 or 4 Cups cooked brown rice 1 large onion chopped
15 – ½ oz. can black eyed peas, or black beans or kidney beans, rinsed
One 7 oz. or smaller can green chilies, chopped (your choice)
3 or 4 cloves of garlic, minced (your choice as to how many)
Black olives- about a third of a 303 size can, sliced into crescents
8 oz. ricotta cheese thinned with yogurt or milk so it’s spreadable
¾ pound shredded Monterey Jack cheese
½ cup to 3/4 cup or more of shredded sharp cheddar.
Garnish (optional) 1 or 2 Green onions, chopped
Preheat oven to 350˚
Mix together the rice, beans, garlic, onion and chilies in a bowl.
Grease or butter a 9 x 13” casserole dish and prepare the four layers:
- rice/bean/chili/garlic mix
- ricotta cheese
- the sliced black olives followed by the jack cheese
- Final layer of rice/beans mix.
Bake 20 minutes, sprinkle cheddar cheese on top, then bake 10 more minutes or until cheese is melted and a bit browned.
Add garnish if desired.
Georgia"s Cheesy Brown Rice Recipe from 50 Years Ago
