Wheat Berry Veggy Melt (lacto)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dec., Digest | 1 | Servings | |
INGREDIENTS
| 2 | c | Cubed peeled butternut |
| Squash | ||
| 1 | c | Sliced carrots |
| 1 | c | Sliced yellow squash |
| 2 | c | Cooked wheat berries |
| 2 | T | Chopped scallion |
| 1 | T | Soy sauce |
| 2 | c | Shredded non-fat, low-fat |
| Jack or Mozarella Cheese |
INSTRUCTIONS
Preheat broiler. Place the hubbard squash and carrots in a steamer over boiling water. Cover and steam 10 minutes. Add yellow squash and steam 5 minutes more (or until all are tender). In 2qt casserole, toss vegies, berries, scallion, and soy. Sprinkle with cheese and broil 5 minutes or until cheese is melted and browned. Posted by Posted by Posted by Posted by "Rob Ryerson" <RYERSONRA@compctr.ccs.csus.edu> to the Fatfree Digest [Volume 13 Issue 8] Dec. 8, 1994. Source - 'The Complete Whole Grain Cookbook' by Carol Gelles FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. 1.80á File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 429
Calories From Fat: 53
Total Fat: 6g
Cholesterol: 19.6mg
Sodium: 893.7mg
Potassium: 2733.2mg
Carbohydrates: 76.3g
Fiber: 11.2g
Sugar: 17.1g
Protein: 24.4g