This is an easy and relatively quick vegan casserole with a good blend of flavors and nutrients. One cup of garbanzo beans (chickpeas), for example, provides 25% of your average daily iron needs. The herbs and capers provide a unique combination of flavors. The neat thing about this recipe is that it makes enough to feed a family of four including hungry youngsters! Just add a fresh garden salad and your family will eat well once again.
Ingredients: 6 cups cooked rice 1 medium onion (diced) 1 15-ounce can diced tomatoes (not drained) 1 15-ounce can garbanzo beans (drained) 1 teaspoon capers 1 teaspoon dried oregano 1 teaspoon dried basil 3 tablespoons tahini Salt and pepper to taste 1 teaspoon olive oil 1-2 tablespoon sesame seeds
Directions: Preheat oven to 375 degrees.
Combine rice, onion, tomatoes and garbanzo beans in casserole dish. Add capers, herbs, tahini and salt and pepper. Mix well to make sure the tahini is evenly distributed throughout the mixture.
Cover casserole dish and bake for approximately 45 minutes, or until top is beginning to brown. Remove from oven, drizzle with olive oil and sprinkle liberally with sesame seeds.
Turn the oven up 400 degrees and return casserole, uncovered, for another 15 minutes. Serve bubbling hot!