Multi-Grain Pilaf with Root Vegetables

Almost like a fried rice, this entrée is high in soluble fiber, the type that helps lower blood cholesterol levels.

Yield: 4 servings (serving size: 2 cups)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 347
  • Calories from fat: 15%
  • Fat: 5.6g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 0.8g
  • Protein: 10g
  • Carbohydrate: 65.8g
  • Fiber: 12.2g
  • Cholesterol: 0.0mg
  • Iron: 4.5mg
  • Sodium: 572mg
  • Calcium: 113mg

Ingredients

  • 4 teaspoons olive oil, divided
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 cup chopped carrot
  • 1/2 cup chopped peeled turnip
  • 1/2 cup chopped peeled celeriac
  • 2 teaspoons grated peeled fresh ginger
  • 2 cups cooked basmati or other long-grain rice
  • 2 cups cooked pearl barley
  • 1 cup drained canned pinto beans
  • 3 cups torn spinach
  • 1 tablespoon low-sodium soy sauce
  • 1/4 teaspoon salt

Preparation

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (onion through ginger); sauté 5 minutes. Stir in rice, barley, and beans; cook 2 minutes. Add remaining 2 teaspoons oil, spinach, soy sauce, and salt; cook 1 minute or just until spinach begins to wilt.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Multi-Grain Pilaf with Root Vegetables Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy