3 cup rice, brown, cooked
1 cup tvp granules or flakes
7/8 cup ; water, hot
1 tbsp ketchup
1 tbsp peanut oil
1 medium onion, chopped
1/2 cup almonds, roasted, sliced
2 tbsp miso, light
1/2 tsp thyme
1 tsp marjoram
1/2 tsp 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
Servings: 6 servings
Almond Rice Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Nut; Rice; Vegetable
The History of Recipes
Written recipes as an idea can be found far back into the distant past, in fact as far back as ancient Egypt, and possibly even further. However, mostly, these early recipes were just basic hieroglyphic or cunieform instructions for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to academics is a series of tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel exhilarated. Moving our culinary historical trip onwards, there were some interesting books which appeared in the 1300s - a cookery book called `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these books have no connection with the curry that we all know today, but instead recipes for the types of meals eaten by the wealthy. Later on, in the 15th century, people returning from the crusades brought us a variety of foods and herbs from Arab cooking, including spices such as coriander, basil and rosemary. These new herbs and spices created an explosion in manuscripts on cooking, most of which are kept safe in private libraries. Over the succeeding few hundred years, the wealthy families of Wesstern Europe competed with each other to serve the best banquets, and consequentially chefs and their recipe collections increased in prestige. Nevertheless, it was during the 19th century that haute cuisine and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, devoted their lives to collating, trying out, and publishing the recipes of their peers. The TV revolution brought us cooking programs and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, allowing everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Almond Rice Casserole recipe.
