Wild Arabian Casserole

[Guest guest]

well, folks, if this recipe sucks, you have no one to

blame but me. I just made it up, and I hope like hell

it's good because I'm serving it for a fundraiser

luncheon tomorrow after church. Preliminary tasting

suggests it will be quite yummy. I may have to adjust

some cooking time, but I'm betting this will be fine,

since everything is pretty much cooked and will just

need to heat through.

 

If you wanted to make it for a regular 2 quart

casserole dish, you'd have to do some tweaking. For

smaller quantities, you could heat this in the

microwave or oven if you prefer. I actually made it

with a bit more rice, but the slow cooker is SO FULL I

cut about a cup of it.

 

cheers to all.

 

-m

 

Meghan's Wild Arabian Casserole

 

For 6 quart crock pot

 

Dressing:

 

* 1/2 cup Tahini

* 1 cup Lemon juice

* Zest of 2 lemons, minced

* 1/4 cup low sodium soy sauce

* 1/4 cup sesame oil

* 1/2 teaspoon ancho chili powder

* 6 cloves garlic, minced

 

Combine and mix well.

 

Casserole:

 

* 3 15 oz cans (or 5 cups cooked) chickpeas, drained

and rinsed

* 3 12 oz cans artichoke hearts, drained and rinsed

* 8 cups cooked brown rice, cooled

* 3 cups cooked wild rice (about 1/2 lb., cooked in 3

1/2 cups water for approx. 1 hour, do not drain)

* 5 medium carrots, peeled and diced (organic are just

so much yummier...)

* 9 scallions, chopped, white and pale green parts

only (or 2 shallots, minced)

 

Combine thoroughly in crock-pot liner. Add dressing

and stir until well mixed.

 

 

Topping:

 

* 1 cup hulled sesame seeds

* 1/2 cup nutritional yeast

* 3 tablespoons sesame oil

 

Combine sesame seeds and nutritional yeast and stir

well. Pour in oil and stir until combined and evenly

textured. Cover the top of the casserole evenly with

the topping.

 

Cook on high 1-2 hours or 3-5 hours on low.

 

Serves 12-18.