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Almond rice casserole

Yield: 6 Servings

Ingredients:

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

Instructions:

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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