Wheat Soybean Casserole Recipe
Ingredients
| Soybeans | 1/2 Cup (16 tbs) | |
| Wheat berries | 1 Cup (16 tbs) | |
| Whole | 2 Cup (16 tbs) | |
| Canned tomatoes | 2 Cup (16 tbs), drained | |
| Onion | 1 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), crushed | |
| Thyme | 1/2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pinch of cayenne | ||
| Tomato Paste | 1/4 Cup (16 tbs) | |
| 3 tablespoons brewer s yeast (optional) | ||
| 1/2 cup chicken, beef or vegetable stock | ||
| Cheese | 1/3 Cup (16 tbs), grated | |
Directions
Cook soybeans and wheat berries according to preferred methods.
Drain and reserve liquid for soup or gravy.
Combine cooked soybeans, corn, tomatoes, onion, garlic, thyme, salt and cavenne.
Set aside.
Preheat oven to 350°F.
Combine tomato paste, brewer's yeast, if using it, and stock.
Set aside.
Place half the cooked wheat berries on the bottom of an oiled 4-quart casserole.
Cover this layer with the soybean mixture.
Spread the tomato paste mixture over the soybean layer and top casserole with remainder of wheat berries.
Sprinkle with grated cheese.
Bake uncovered for 30 minutes in preheated oven.
Drain and reserve liquid for soup or gravy.
Combine cooked soybeans, corn, tomatoes, onion, garlic, thyme, salt and cavenne.
Set aside.
Preheat oven to 350°F.
Combine tomato paste, brewer's yeast, if using it, and stock.
Set aside.
Place half the cooked wheat berries on the bottom of an oiled 4-quart casserole.
Cover this layer with the soybean mixture.
Spread the tomato paste mixture over the soybean layer and top casserole with remainder of wheat berries.
Sprinkle with grated cheese.
Bake uncovered for 30 minutes in preheated oven.
Chef
