Multi-Grain Pilaf with Root Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Almost like a fried rice, this entrée is high in soluble fiber, the type that helps lower blood cholesterol levels. 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 |
Directions:
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.
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