Egyptian Rice with TVP

Serves 4-5.

Ingredients:

Rice:

• 2 Tbsp olive oil
• 1 large onion, chopped
• 1 c beef-flavored textured vegetable protein, reconstituted
• 1 c sliced mushrooms
• 1 c vegetarian chicken style broth
• 1 Tbsp soy sauce
• 1 Tbsp vegetarian Worcestershire sauce
• 1/2 c raw white rice
• 1/2 tsp salt
• 1/2 tsp black pepper

* Egyptian Yogurt Sauce:

• 2 cloves garlic
• 1/4 tsp coarse salt (use less if you have kosher or fine salt)
• 1 c plain Greek yogurt (or strained regular yogurt)
• 1 tsp lemon juice
• 1/2 tsp ground cumin

Directions:

Rice:

1. Heat the oil over a low flame in a large skillet and add onion.
2. Cook gently until soft and golden, about 15 minutes.
3. Add TVP and mushrooms and saute 8 minutes.
4. Add remaining ingredients and bring to simmering over medium heat.
5. Lower heat all the way down and cover tightly. (If your lid is not tight, put a sheet of aluminum foil under the lid, but remove carefully because hot condensation may collect on it.)
6. Simmer about 15 minutes or until rice is tender.
7. Serve with a dollop of Egyptian Yogurt Sauce*.

Egyptian Yogurt Sauce:

1. Mash the garlic and coarse salt to a paste using a mortar and pestle. If you don’t have a mortar and pestle, mince the garlic with the salt.
2. Put the yogurt, mashed garlic, lemon juice and cumin in a bowl and mix.