"I am a vegetarian and I am always trying new things. Substitute this meat dish with veggie ground beef and you won't taste the difference!" — DRAPOSO
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long grain rice, rinsed and drained
frozen corn and peas
1 (12 ounce) package
texturized vegetable protein (TVP)
Though I found this to be somewhat bland, my kids looooved it. I doubled (or more) the paprika, and I used half a tablespoon of minced garlic instead of garlic salt. The recipe doesn't specify how much oil to use, and I felt I needed quite a liberal amount to keep it from sticking. I served it with wild rice, but I think I will try it with white rice next time.
I did not care for this recipe. My husband will eat almost anything, but not this!
I used a frozen veggie medley instead of the separate carrots, peas, corn and beans. Swapped brown (a little healthier) for long-grain rice and added a medium potabella mushroom. Ole! We really enjoyed this recipe.
to add more flavor you MUST use saffron. since saffron is sometimes hard to get, just substitute saffrn flavored rice ! its way good!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 535
** Calories from Fat: 62
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