Almond rice casserole

Yield: 6 servings

Measure 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

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

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