It was "SOYCO" Rice Topping (Rice Parm flavour). There is casein in it. I didn't note any adverse effect, personally.
You know, this stuffing would be great spread in a giant crusty bread with the bread stuff scooped out and baked for a few minutes, even!
I think, next time, I might use cornmeal instead of breadcrumbs.
I used more herbs, I confess, then the recipe listed.
The texture, though, is really awesome. Smooth. It's a meal in itself. You could add a veg (sort of the "icing") for the stuffing. Works wonderfully with smashed potatoes or rice or pasta, if desired. Wicked stuffed/accompanied by zucchini. You could spoon it in muffin tins and bake it for
that "stuffins" effect.
Would be great for Muchroom stuffed mushrooms. Would work wonderfully with a shellfish side as well as poultry or soy or veggie.
My mother smootched some and put it on french bread.
However, I just ate the whole recipe! (It's, uh, very filling/stuffing, shall we say? Talk about high SF, though!)
Substituting a red wine or even balsalmic vinegar would work fine for cooking, as well.
I'll be eating tons of this. Very good for those iffy IBS-D days.
Print
Remind Me
Notify Moderator
|
Posts
Re: What brand of rice parmesan?
