Rice Cooker Pasta

Adapted from a recipe on Food.com
Serves 2

• 1 1/2 cups brown rice pasta, uncooked
• 1 1/2 cups hot water
• 1/2 onion, diced
• 1/2 cup TVP + 1/2 cup hot broth
• 1/4 cup dried mushrooms
• 3 cloves garlic, crushed
• 1 can crushed tomatoes
• 1 generous splash of your favorite red wine
• 1/4 cup shredded cheese or ricotta¹
• 1/2 tsp each oregano, basil, thyme
• 1 tsp veggie or mushroom bouillon
• salt and pepper
• olive oil

Fry up onion, pepper and garlic in a skillet over medium heat until the edges are browned. Season with spices, salt and pepper. Deglaze with a splash of red wine. Add one can of crushed tomatoes. Heat until bubbly, then pour mixture into the pot of a rice cooker. Stir in pasta, cheese, TVP, mushrooms and water. Press Cook. When the cycle finishes, serve with a side salad, a bit of Parmesan cheese and garlic bread, if desired.

Notes:

1. I didn't have any ricotta on hand and I forgot to add in the shredded. I did, however, use nutritional yeast which can add a cheesy, buttery flavor. (This is one of my latest experimental foods.) Cheese would make this dish even better.