Almond Rice Casserole

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Title: Almond Rice Casserole
Yield: 6 Servings
Categories: Vegetarian, Vegan, Main Dishes, Casseroles, Microwave


3 c Rice, brown; cooked
1 c TVP granules or flakes
7/8 c ;water, hot
1 tb Ketchup
1 tb Peanut oil
1 md Onion; chopped
1/2 c Almonds, roasted; sliced
2 tb Miso, light
1/2 ts Thyme
1 ts Marjoram
1/2 ts Salt

Set the cooked rice aside.

Combine the TVP with the hot water and ketchup. Mix.
Set aside.

Saute the onion in the peanut oil.

Mix rice, TVP, cooked onions and almonds in a 2 quart casserole. Mix the
remaining ingredients together and stir in.

For oven baking, cover casserole with foil and bake at 350 deg for 30
minutes. To microwave, cover tightly with plastic wrap and heat on high for
10 minutes.

For a mushroom variation: instead of the almonds, add 1 cup sliced fresh
shiitake mushrooms to the rice and other ingredients and bake as above.

Per serving: 246 cal; 12 g prot; 32 g carb; 9 g fat

The TVP Cookbook by Dorothy Bates/MM by DEEANNE
Posted to MM-Recipes Digest by Pat Connors on Feb 25,