Makes 4-6 servings
2 cans tomato sauce (15 oz. and 8 oz.)
5 cups water
1 cup uncooked brown rice
1 ½ cups textured vegetable protein (TVP)
¼ cup oil
1 cup chopped onion
shredded cheese to top, optional
1. In large pot, combine 15 oz. tomato sauce, water, rice, TVP, oil & onion; bring to boil
2. Reduce heat, cover & simmer about 1 hour; stir in 8 oz. tomato sauce & simmer about 30 minutes more or until most liquid is absorbed.
3. Spoon into bowls & top with cheese.
Slow cooker option: place all ingredients (except cheese) in slow cooker; cook on low 8 hours.
2 cans tomato sauce (15 oz. and 8 oz.)
5 cups water
1 cup uncooked brown rice
1 ½ cups textured vegetable protein (TVP)
¼ cup oil
1 cup chopped onion
shredded cheese to top, optional
1. In large pot, combine 15 oz. tomato sauce, water, rice, TVP, oil & onion; bring to boil
2. Reduce heat, cover & simmer about 1 hour; stir in 8 oz. tomato sauce & simmer about 30 minutes more or until most liquid is absorbed.
3. Spoon into bowls & top with cheese.
Slow cooker option: place all ingredients (except cheese) in slow cooker; cook on low 8 hours.
No comments:
Post a Comment