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Almond Rice Casserole



Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


3 cups rice
brown, cooked
1 cup TVP (Texturized Vegetable Protein)
granules or flakes
7-8 cups water
1 tablespoon ketchup
1 tablespoon peanut oil
1 medium onions
½ cup almonds
roasted, sliced
2 tablespoons miso paste
½ teaspoon thyme
1 teaspoon marjoram
½ teaspoon salt


Set the cooked rice aside.

Combine the TVP with the hot water and ketchup.

Mix. Set aside.

Sauté 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 63015% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 682mg 28%
Total Carbohydrate 40g 40%
Dietary Fiber 4g 16%
Sugars g
Protein 27g
Vitamin A 1% Vitamin C 4%
Calcium 9% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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