Almond Rice Casserole

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Almond Rice Casserole

main dish, vegetarian, casseroles, microwave

3 cup rice, brown; cooked
1 cup tvp granules or flakes
7/8 cup ; water, hot
1 tablespoon ketchup
1 tablespoon peanut oil
1 medium onion; chopped
1/2 cup almonds, roasted; sliced
2 tablespoon miso, light
1/2 teaspoon thyme
1 teaspoon marjoram
1/2 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