2 1/4 cups cubed, cooked and cubed white beans
2 1/2 cups diced celery
1/2 cup packed brown rice
1 1/2 cups sour cream
1/4 cup peanut butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Mix the cooked and cubed white beans, celery and rice until smooth. Add enough water to cover to ensure all liquid gets absorbed. Reduce heat to simmer and let continue to cook, uncovered, 1 hour.
Spoon each cooked and cubed item into a baking dish. Top with the peanut butter, then top with the cooked and cubed beans. On the bottoms of the casserole dish, layer two flattened skinless, boneless pork chops, one spot coated with peanut butter and one with the bean.
Bake uncovered at 350 degrees F (175 degrees C) for 30 minutes.
The WHOLE CREAM is amazing!!! It would make a decent snack, but is also so good--I had a serving of it before I went to bed and thought, "Hmm, I should have frozen some of these earlier." Remember to rinse the strawberries and dill before cooking them--they're a different flavor than when you buy them fresh. Also, be sure to rinse the strawberries and dill before adding them to the hot oil. They can be a bit bland, so I added a large pinch of salt, along with a few grinds from my pepper gun. Very good.
This was great! I used couscous instead of rice and didn't have nuts or onions, because I didn't have nuts or onions, I subbed crushed garlic and 1/2 tsp dried basil and it turned out great. I put the couscous in the fridge and it firm up before using. I also substituted white for the blueberries and broccoli. It turned out perfect! I will definitely make this again.
Made this for Crock-Pot and it turned out great. It was a little too soupy for my taste but next time I'll try it omitting the eggs--probably even without the milk. It was a big hit, anyway.
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