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Associate.com - Share Your Recipe!

Recipe Name: Almond Rice Casserole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Main dish Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 6

Ingredients:
3 Cup(s) Rice, brown cooked
1 Cup(s) TVP granules or flakes
7/8 Cup(s) water hot
1 Tablespoon(s) Ketchup
1 Tablespoon(s) Peanut Oil
1 Onion, chopped
1/2 Cup(s) Almonds, roasted sliced
2 Tablespoon(s) Miso, light
1/2 Teaspoon(s) Thyme
1 Teaspoon(s) Marjoram
1/2 Teaspoon(s) Salt
Directions:
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 Posted to MM-Recipes Digest by
Pat Connors <nymets@pcweb.net> on Feb 25, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 439
Calories From Fat: 95
Total Fat: 11.3g
Cholesterol: 0mg
Sodium: 221.7mg
Potassium: 120.4mg
Carbohydrates: 85g
Fiber: 7.7g
Sugar: 2g
Protein: 8.7g


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