|
| |||
|
2 1/4 |
lb |
onions |
finely chopped |
|
4 1/2 |
lb |
carrots |
finely chopped |
|
1 1/2 |
c |
celery |
chopped |
|
1 |
c |
fresh parsley |
chopped |
|
1/4 |
c |
basil |
|
|
2 |
tbsp |
oregano |
|
|
8 |
cloves |
garlic |
|
|
1/4 |
c |
olive oil |
|
|
9 |
lb |
tomatoes |
coarsely chopped |
|
3 |
lb |
cooked kidney beans |
drained |
|
7 1/2 |
lb |
cooked brown rice |
|
|
2 |
lb |
cheese, low fat |
grated |
|
1 1/2 |
tsp |
black pepper |
|
Sauté 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]. Serves 50
