| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegetarian |
Beans & leg, Rice & grai, Side dishes, Vegetarian |
4 |
Servings |
INGREDIENTS
| 4 |
t |
Olive oil, divided |
| 1 |
c |
Chopped onion |
| 1 |
c |
Chopped red bell pepper |
| 1 |
c |
Chopped carrots |
| 1/2 |
c |
Chopped peeled turnip |
| 1/2 |
c |
Chopped peeled celeriac |
| 2 |
t |
Grated peeled fresh ginger |
| 2 |
c |
Cooked pearl barley |
| 1 |
c |
Drained canned pinto beans |
| 3 |
c |
Torn spinach |
| 1 |
T |
Low-sodium soy sauce |
| 1/4 |
t |
Salt |
INSTRUCTIONS
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@skypoint.com on Mar 18, 1999, converted
by MM_Buster v2.0l.
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