2 c. brown rice, cooked
3/4 c. kidney beans, cooked
2 tbsp. low calorie butter
1 tsp. arrowroot starch or 2 1/2 tsp. whole wheat flour
2 c. lowfat milk
3/4 c. instant dry milk
Vegetable oil as needed
1/4 c. sesame meal
1 med. onion, diced
2 cloves garlic, minced
2 med. carrots, diced
2 sm. zucchini, diced
1 tbsp. lemon juice
1 tbsp. honey
2 tsp. curry powder

Mix rice and beans together and turn into oiled casserole. Make cream sauce out of butter, arrowroot (or whole wheat flour), powdered and liquid milk.

Saute vegetables and sesame meal until onion is transparent, adding zucchini only the last minute of sauteing. Stir lemon juice, honey, and curry powder into the cream sauce, then stir in the vegetables.

Pour the sauce mixture over the rice and bean mixture. Bake 20-30 minutes (or until heated through) at 350 degrees.