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Full Online Book HomeLearning KitchenRice - Beefless Rice Casserole
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Rice - Beefless Rice Casserole Post by :ahdonline Category :Learning Kitchen Author :Unknown Date :March 2012 Read :518

Click below to download : Rice - Beefless Rice Casserole (Format : PDF)

Rice - Beefless Rice Casserole

3 tbsp. vegetable oil
1 rib celery -- chopped
1 large onion -- chopped
1 cup white rice
1 (4-1/2 oz.) pkg. TVP chunks -- "beef" flavor
1 cup vegetable stock
2 (16 oz.) cans chopped tomatoes
1 tbsp. soy sauce
salt and pepper -- to taste
1 tsp. chili powder
1 tsp. mixed herbs

Preheat oven to 325 degrees F. and lightly grease a casserole dish.

Heat the oil in a saucepan and saute the celery and onion until just tender. Add the rice and TVP chunks, and stir for a few minutes until the chunks are slightly browned. Now add the stock, tomatoes, soy sauce, salt, pepper and seasonings, if desired. Stir well and bring to a boil. Remove the mixture from the heat and pour into the casserole dish.

Bake, covered for 30 minutes; serve immediately. Serving Ideas : sour cream, chives

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Source: "Deliciously Healthy Favorite Foods Cookbook" 2 cups cooked long grain rice 2 packages frozen (10 oz. each) chopped broccoli, steamed until barely tender 1 can (10 oz.) cream of chicken soup 1/2 cup nonfat milk 1 can sliced water chestnuts, drained and chopped 1/4 cup each: chopped celery and onion 1-1/2 cups grated fat-free cheddar cheese (6 oz.), divided Preheat oven to 350 degrees F.Mix rice, steamed broccoli, soup, milk, chestnuts, celery, onion and 1 cup cheese. Pour into a casserole sprayed with non-stick spray. Top with remaining 1/2 cup cheese.

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From From Portland's Palate... A Collection of Recipes from the City of Roses 1 cup rice, uncooked 1/2 cup green onions, sliced, including tops 1 tablespoon butter 1/2 pound fresh mushrooms, thinly sliced 1-1/2 cups chicken broth or stock 1/2 cup dry sherry 1 teaspoon salt 1/2 teaspoon freshly-ground black pepper Preheat oven to 375 degrees. Butter a 7 x 11-inch baking dish and pour in uncooked rice. In a medium saucepan, saute green onions in butter until softened. Add mushrooms and continue to saute until mushrooms are softened. Pour in chicken broth, sherry, salt and pepper. Bring