Adapted from Ford, M.W., Hillyard, S., and Koock, M.F. The Deaf Smith country cookbook. (1973). New York: Collier (division of MacMillan). p 150.
My Comment: Long ago, Adrien and I read and ate from Vegetarian classics like Diet for a Small Planet, The Vegetarian Epicure, and this classic cookbook. This tidbit either proves that we were ahead of our time or that we are truly old hippies. You be the judge.
I’m not altogether certain if Deaf Smith is still in print, but it does seem to be something you can get somehow from Amazon.
Green Rice Casserole was always a favorite of ours and all these many years later, the cookbook falls open to the exact page without much effort!
I made some changes in ingredients as noted… still good and makes a nice batch of comfort food for these frigid New England January days.
3 TBSP unrefined sesame oil (now I use about 1 TBSP and it’s canola oil!)
1 onion minced (large chunks preferred in my house)
1 clove garlic minced
1/2 cup FRESH chopped parsley (don’t bother with that freeze dried stuff)
1 cup grated sharp cheese (grate your own on a box grater and save money — and it tastes fresher to me)
2 eggs beaten
2 cups milk (we use non-dairy in this house — I used almond and rice milk without a problem)
1 tsp sea salt
2 cups cooked brown rice (more fiber, but if you have leftover white rice, it doesn’t hurt the dish)
1. Heat a small skillet. Add the oil, onion and garlic. Saute for 5 minutes (or until soft).
2. Mix the parsley, cheese, eggs, milk and salt with the cooked rice. I’ve always mixed up the parsley, egg, milk and salt in a 4-cup measuring cup to facilitate this. And, if you don’t like doing dishes (and plan ahead on the size of the pan you use for the rice), all of this can be done in the same pot in which you’ve cooked the rice.
3. Add the sauteed onions and garlic.
4. Pour the mixture into a 2-quart baking dish (which I usually oil to help with the clean up). Bake at 350 F for 30 to 40 minutes or until firm.
Serves 6. Weight Watchers points = 4.