Almond rice casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Rice, brown; cooked |
| 1 | cup | TVP granules or flakes |
| ⅞ | cup | ;water, hot |
| 1 | tablespoon | Ketchup |
| 1 | tablespoon | Peanut oil |
| 1 | medium | Onion; chopped |
| ½ | cup | Almonds, roasted; sliced |
| 2 | tablespoons | Miso, light |
| ½ | teaspoon | Thyme |
| 1 | teaspoon | Marjoram |
| ½ | teaspoon | Salt |
Directions
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