Textured Vegetable Protein Almond Rice Casserole

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Submitted By Clair & Rita Bingham
  • Dietary Specialty
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 2
Rating: 3
You:
Rate this recipe!
Submitted By Clair & Rita Bingham
  • Dietary Specialty
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Combine and set aside: the textured vegetable protein granules, hot water and ketchup.



    Saute in a skillet: the oil and chopped onion until soft and translucent. Add the cooked rice plus the textured vegetable protein mixture and the sliced almonds.



    Place all ingredients, including herbs and seasoning into a 2 quart casserole dish. Cover casserole with lid or foil and bake at 350 degrees F. for 30-35 minutes.



    For a mushroom variation, instead of almonds add 1 cup sliced fresh mushrooms and bake as directed.



    Makes 6 servings.





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