Hungry Boys’ Casserole
This is an old family recipe for a hearty casserole
Ingredients
- 3 cup brown rice cooked
- 1 cup celery sliced
- ½ cup onion chopped
- ½ cup bell pepper chopped
- 1 clove garlic
- ¾ cup tomato paste (6 oz. can)
- ¾ cup water
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 16 oz. can baked beans undrained
- 1 16 oz. can garbanzo beans undrained
Biscuits:
- 1 ½ cup flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup margarine
- ½ cup milk or nut milk
- ¼ teaspoon termerik
Buscuit filling
- ½ cup sliced pimiento-stuffed olives
- ¼ cup blanched almonds slivered
- 1 cup reserved rice mixture
Instructions
- Saute cooked rice, celery, onion, bell pepper, and garlic in a large skillet until vegetables are tender, drain. All the tomato paste, water, salt, and paprika. Set aside 1 cup of this mixture for the biscuits.Stir the baked beans and garbanzos into the sauteed vegetables. Simmer while preparing the biscuits.
Biscuits
- Mix the flour, baking powder, and salt in a mixing bowl. Cut in the margarine until particles are fine. Combine the milk and turmeric. Stir into the dough until it clings together. Knead on a lightly floured surface 12 times. Roll out to 12" x 9" rectangle.
Biscuit filling
- Combine stuffed olives, almonds, and reserved rice and vegetable mixture. Spread over dough. Roll up, starting with the 12" side. Seal the edge, Cut into 1" pieces. Spread rice, vegetable, and bean mixture in a13" x 9" baking dish. Top with biscuits.Bake at 450° for 25 to 30 minutes until golden brown.