Title: Almond rice casserole
 Categories: Vegetarian, Main dish, Casseroles, Microwave
      Yield: 6 Servings
 
      3 c  Rice, brown; cooked
      1 c  TVP granules or flakes
    7/8 c  ;water, hot
      1 tb Ketchup
      1 tb Peanut oil
      1 md Onion; chopped
    1/2 c  Almonds, roasted; sliced
      2 tb Miso, light
    1/2 ts Thyme
      1 ts Marjoram
    1/2 ts Salt
 
   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