Almond Rice Casserole
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.
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
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,