ALMOND RICE CASSEROLE

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Recipe Name: ALMOND RICE CASSEROLE

Servings: 6

Comments:

 

3 Cup(s) Rice, brown; cooked

1 Cup(s) TVP granules or flakes

7/8 Cup(s) ;water, hot

1 Tablespoon(s) Ketchup

1 Tablespoon(s) Peanut oil

1 Medium Onion; chopped

1/2 Cup(s) Almonds, roasted; sliced

2 Tablespoon(s) Miso, light

1/2 Teaspoon(s) Thyme

1 Teaspoon(s) Marjoram

1/2 Teaspoon(s) 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

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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