1/2 cup Brown rice
1/2 cup Kasha
1/2 cup Millet, whole
1 cup Arame
1 tbsp Onion flakes, dehydrated
1 tsp Garlic flakes, deydrated
3 1/2 cup Vegetable stock or water, boiling
2 Carrots, sliced into thin rings
1 cup Garden peas
1 cup Daikon, diced
Salt and pepper to taste
1 tbsp Oil or soy margarine
|
|
Preheat oven to 350 degrees.
Rinse and spread rice,kasha an dmillet in a roasting pan. Roast 5 to 7 minutes, until grains are dry.
Soak arame for about 15 minutes in enough water to cover. Drain an dadd to grains.
Mix together onion, garlic and stock.Stir into grains.
Cover and bake 25 minutes or unil liquid is almost absorbed.
While grains are cooking, steam carrots, adding peas when carrots are almost done. Steam vegetables until tender, not mushy.
When grains are almost dry, add carrots, epas, daikon and seasonings. Bake 4 to 5 minutes longer.
Remove, stir in oil and serve.
Per serving: 312 cal; 10 g prot; 191 mg sod; 61 g carb; 5 g fat; 8 mg chol; 66 mg calcium
From the files of DEEANNE
|
|
