Multi-grain pilaf with root vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | teaspoons | Olive oil; divided |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped red bell pepper |
| 1 | cup | Chopped carrots |
| ½ | cup | Chopped peeled turnip |
| ½ | cup | Chopped peeled celeriac |
| 2 | teaspoons | Grated peeled fresh ginger |
| 2 | cups | Cooked pearl barley |
| 1 | cup | Drained canned pinto beans |
| 3 | cups | Torn spinach |
| 1 | tablespoon | Low-sodium soy sauce |
| ¼ | teaspoon | Salt |
Directions
1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (onion through ginger); saute 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. Yield: 4 servings (serving size: 2 cups).
Recipe by: Cooking Light, January/February 1997, page 134 Posted to EAT-LF Digest by aml@... on Mar 18, 1999, converted by MM_Buster v2.0l.