- 3 3/4 cups [940 mL] water
- 1 cup [250 mL] brown rice
- 2 tablespoons [30 mL] vegetable oil
- 1 cup [250 mL] sliced celery stalks
- 1/2 cup [125 mL] chopped onion
- 1 [19-ounce / 540-mL] can tomatoes
- 2/3 cup [160 mL] chopped ripe olives
- 2 tablespoons [17.5 g] all-purpose flour
- 2 teaspoons [10 mL] chili powder
- 1 teaspoon [5 mL] salt
- 1/4 teaspoon [1 mL] garlic powder
- 1 cup [250 mL] frozen peas
- 2/3 cup [150 g] grated Cheddar cheese
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- Into a casserole, bring to boil 3 cups [750 mL] of the water.
- Add brown rice, cover and simmer for 45 minutes, until tender and water has almost all been absorbed.
- Meanwhile, into a medium-size casserole, heat vegetable oil over high heat.
- Cook celery slices and chopped onion for 5 minutes, or until soft.
- Add tomatoes and chopped ripe olives; bring to a boil.
- Mix together flour, chili powder, salt, garlic powder and remaining 3/4 cups [190 mL] water.
- Add to hot tomato mixture.
- Cook for 3 minutes more, until mixture starts to thicken.
- Mix in peas.
- Pour half of tomato mixture into an 8-cup [2-L] casserole.
- Cover with cooked rice; pour remaining tomato mixture all over rice.
- Sprinkle with grated cheese.
- Bake into a preheated 350°F [180°C] oven for 20 minutes, until really hot.
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