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| Home -> [Asian, Casseroles, Cereals, Entrees, Japanese, Vegetarian] -> [Almond rice casserole Recipe] |
Almond rice casserole
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Asian, Casseroles, Cereals, Entrees, Japanese, Vegetarian |
Rating: |
0 |
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Ingredients:
| 3
| cup | Rice, brown, cooked | | 1
| cup | TVP granules or flakes | | 4/5
| cup | Water, hot | | 1
| tbsp | Ketchup | | 1
| tbsp | Peanut oil | | 1
| med | Onion, chopped | | 1/2
| cup | Almonds, roasted, sliced | | 2
| tbsp | Miso, light | | 1/2
| tsp | Thyme | | 1
| tsp | Marjoram | | 1/2
| tsp | Salt |
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Procedures:
| 1 | Set the cooked rice aside. | | 2 | Combine the tvp with the hot water and ketchup. | | 3 | Mix. | | 4 | Set aside. | | 5 | Saute the onion in the peanut oil. | | 6 | Mix rice, tvp, cooked onions and almonds in a 2 quart casserole. | | 7 | Mix the remaining ingredients together and stir in. for oven baking, cover casserole with foil and bake at 350 deg for 30 minutes. | | 8 | To microwave, cover tightly with plastic wrap and heat on high for 10 minutes. | | 9 | 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. | | 10 | Per serving: 246 cal; 12 g prot; 32 g carb; 9 g fat the tvp cookbook by dorothy bates/mm by deeann |
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