Ingredients (use vegan versions):
- 4-1/2 cup water
- 1 cup rice
- 2 cup reconstituted textured soy protein
- 2/3 cup slivered blanched almonds, divided
- 2 tablespoon veggie "chicken" seasoning
- 1-1/2 cup chopped celery
- 1 lg onion, chopped
- 1/2 cup chopped green pepper
Directions:
Bring water and seasoning to boil in a large saucepan. Add
rice, cover and reduce heat, boil gently 25 minutes or until
water is absorbed. Remove from heat. Combine textured soy protein, onion
and green pepper. Saute in small amount of oil until
tender. ADd rice and 1/2 cup almonds to the vegetables.
Mix well. Pour into 2 quart casserole. Sprinkle with
remaining almonds. Bake at 350' for 30 minutes.
Serves: 8
Preparation time: 1 hour
casseroles
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