SPICY 'N' NICE RICE--VEGAN

[Guest guest]

===============================================================

TODAY'S RECIPE: SPICY 'N' NICE RICE--VEGAN

 

 

Kim Getz was kind enough to send this our way. She says, " This is my

husband's creation; everyone who tries it wants the recipe. I make it

for company and for holidays or whenever the mood moves me. "

 

1 cup long-grain brown rice

2 1/2 cups water

2 large cloves garlic, chopped (or to taste)

1 large onion, chopped

1 1/2 tablespoons Italian seasoning

1 teaspoon chili powder

1/8 teaspoon cayenne

8-ounce can mushroom pieces

1/2 cup almonds, coarsely chopped

8-ounce can tomato sauce

1 cup water

16 ounces corn, fresh or frozen

1 teaspoon paprika (or to taste)

1 tablespoon parsley flakes (or to taste)

2 tablespoon soy bits (or to taste)

3 Roma tomatoes, chopped

 

In a saucepan, bring 2 cups of water to a boil and add the rice.

Simmer until tender.

 

In a 12-inch skillet, saute the onions, garlic, and spices until they

are golden brown. Add the mushrooms and almonds and saute for 3

minutes. Reduce heat and add the tomato sauce and water. Let simmer

while rice finishes cooking.

 

When rice is ready, add it to the sauce. To this add the corn, mixing

thoroughly.

 

Cook covered for 3 minutes. Arrange chopped tomatoes on top for a

garnish. Sprinkle with paprika, parsley flakes, and soy bits. For

non-vegans, serve with a grated cheese of your choice.

[Guest guest]

OK, I feel silly, but " soy bits " ? Is that TVP or something?

 

Bethany jordan wrote:

 

>

> 2 tablespoon soy bits (or to taste)

 

--

A closed mouth gathers no feet.

--

Every thought is a seed. If you plant crab apples, don't count on

harvesting Golden Delicious.

--