How To make Almond Rice Casserole
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 t 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 The TVP Cookbook by Dorothy Bates/MM by DEEANNE
How To make Almond Rice Casserole's Videos
Broccoli, Almond & Wild Rice Ragout recipe
For the full written recipe follow this link:
This is a heathy, easy to make one-pot vegan dinner well-seasoned with spices and topped with crunchy toasted almonds and coconut chips. If you can't find wheatberries use spelt, farro or pearl barley - they all add nice contrasting texture to the wild rice.
Browse our organic range: riverford.co.uk/shop/fruit-veg
Almond Rice Casserole - Kitchen Cat
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★ Kitchen Cat ★ Almond Rice Casserole Recipe.
A recipe from the KC Side Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Miso, Light
3 c : Rice, Brown; Cooked
1 tb : Ketchup
7/8 c : ;water, Hot
1 tb : Peanut Oil
1/2 ts : Salt
1/2 c : Almonds, Roasted; Sliced
1/2 ts : Thyme
1 c : Tvp Granules or Flakes
1 md : Onion; Chopped
1 ts : Marjoram
Cashew & Raisin Rice Pilaf Recipe | How to make Rice Pilaf
Cashew & Raisin Rice Pilaf Recipe | How to make Rice Pilaf
INGREDIENT LIST:
1 cup white basmati rice (thoroughly washed & then soaked in water for 20 mins and then drained)
2 tablespoon cooking oil
1 cup / 135g onion - chopped
3 garlic cloves - finely chopped
1/2 inch ginger - finely chopped
1 to 2 green chilies (Deseeded) OR 1/4 teaspoon Cayenne pepper OR Indian red chili powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1+1/2 cup /350ml water
Salt to taste (I have added 1/2 teaspoon of salt)
1/4 cup / 35g cashew nuts
1/4 cup / 35g cup raisins
METHOD:
Thoroughly wash the rice a few times until the water runs clear. This will get rid of any impurities/gunk and will give a much better/clean taste. Then soak the rice in water for 20 minutes. After 20 minutes drain the water from the rice and leave it to sit in the strainer to drain any excess water, until ready to use.
Transfer the raw cashews to a pan and dry roast it on medium heat for 2 to 3 minutes. Once roasted remove the cashews from the pan and set it aside for later use.
To the same pan add olive oil, onion, 1/4 teaspoon of salt and fry on medium heat until the onion is JUST starts brown. It takes about 5 to 6 minutes. Adding salt to the vegetables will release it's moisture and help it cook faster, so please don’t skip it. Add the finely chopped ginger, garlic, green chilis and fry on medium heat for about 1 minute or until fragrant. Then reduce the heat to low to prevent the spices from burning. Add the turmeric and garam masala. Fry for 30 seconds to a minute. Be careful not to burn the spices.
Add the soaked/strained rice, salt, water and mix well. Increase the heat to high and bring it to a vigorous boil. Once the water starts to boil, then cover the lid and reduce the heat to low. Cook on low heat for about 10 minutes or until the rice is cooked. Once the rice is cooked, uncover the lid and turn off the heat. Add chopped raisins, and roasted cashews and mix it VERY GENTLY to prevent the the rice grains from breaking. DO NOT OVER MIX THE RICE OTHERWISE IT WILL TURN MUSHY. Serve hot with your favourite curry.
Music Credit :
Meat and Rice Casserole From 1932 - Old Cookbook Show
Meat and Rice Casserole From 1932 - Old Cookbook Show
Casserole of Meat and Rice
2 or 3 cups ground meat
1 level teaspoonful salt
1 small onion
1½ cups tomato sauce
2/3 cup of rice
3 cups boiling water
1 tablespoon butter
Cracker crumbs
Season with salt and pepper
Cook rice with salt in three cups of boiling water until tender.
Line a casserole, or other baking dish, with a layer of cooked rice, a layer of the ground meat, which has been mixed with the ground onion, and one-half of the tomato sauce, then a layer of rice and another layer or meat and so on until rice and meat are all used.
Then pour remaining one half of tomato sauce on top, sprinkle with cracker crumbs, dot with butter and bake in a moderate oven one-half hour.
Serve hot.
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Healthy and Creamy! Mushroom Wild Rice Pilaf.
Creamy mushroom wild rice pilaf is a simple one-pan recipe that works great for a light meatless dinner. It's the perfect vegetarian rice dish for those days when you want something uncomplicated yet delicious.
See the recipe at:
An authentic First Nations wild rice casserole
Johl Whiteduck Ringuette from Nish Dish is making a traditional Indigenous meal using a special ingredient, wild rice. “In Anishaabe mowen, wild rice is pronounced ma-no-men.” We go beyond our daily recipe for a lesson in food sovereignty. Click here for the recipe:
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