Almond Rice Casserole

Title:
Almond Rice Casserole

Yield:
6 Servings

Categories:
Vegetarian,
Vegan,
Main
Dishes,
Casseroles,
Microwave




Ingredients:





     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,


 1998