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Julie Weisberg Schwartz: "This is a fairly simple and straightforward recip…" Read More
15Ingredients
90Minutes
190Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 squashes (acorn, cut in half lengthwise and seeded)
- 1 1/2 tsp. thyme (divided)
- sea salt
- 1 cup rice (dry, I used half black wild rice and half long grain brown rice)
- 2 Tbsp. extra virgin olive oil
- 1 red bell pepper (small, diced)
- 1 shallot (large, or small onion, diced)
- 2 cloves garlic (minced)
- 2 cups mushrooms (sliced)
- 2 handfuls greens (I used a 5 oz. combo package of baby kale, baby chard and baby spinach)
- 1 can cannellini beans (15 oz, drained and rinsed)
- 1 Tbsp. thyme
- 1 tsp. red pepper flakes (optional)
- sea salt
- cracked pepper
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NutritionView More
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190Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories190Calories from Fat45 |
% DAILY VALUE |
Total Fat5g8% |
Saturated Fat0.5g3% |
Trans Fat |
Cholesterol |
Sodium290mg12% |
Potassium670mg19% |
Protein8g |
Calories from Fat45 |
% DAILY VALUE |
Total Carbohydrate31g10% |
Dietary Fiber2g8% |
Sugars3g |
Vitamin A25% |
Vitamin C80% |
Calcium6% |
Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Julie Weisberg Schwartz 4 years ago
This is a fairly simple and straightforward recipe for those who enjoy the vegetarian lifestyle. The only thing I did to add flavor is I cooked my rice in low-sodium vegetable broth.