Almond rice casserole

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Recipe by: anthyme

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Rice, brown; cooked 1/2 c Almonds, roasted; sliced
1 c TVP granules or flakes 2 tb Miso, light
7/8 c ;water, hot 1/2 ts Thyme
1 tb Ketchup 1 ts Marjoram
1 tb Peanut oil 1/2 ts Salt
1 md Onion; chopped

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