VEGAN/Almond Rice Casserole

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* Exported from MasterCook *

 

Almond Rice Casserole

 

Recipe By : The TVP Cookbook, by Dorothy Bates

Serving Size : 6 Preparation Time :0:00

Categories : Casseroles Microwave

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups Rice -- brown, cooked

1 cup TVP granules or flakes

7/8 cup water -- hot

1 tablespoon Ketchup

1 tablespoon Peanut oil

1 medium Onion -- chopped

1/2 cup Almonds -- roasted, sliced

2 tablespoons Miso -- light

1/2 teaspoon Thyme

1 teaspoon Marjoram

1/2 teaspoon 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

 

Converted by MC_Buster. KES_10 Aug 99

 

 

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Karen S

ksonness