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Butternut Squash Wheatberry Mock Risotto
PEANUT BUTTER FINGERS8Ingredients
50Minutes
220Calories
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Ingredients
US|METRIC
2 SERVINGS
- 1 Tbsp. olive oil
- 1/2 onion (large, chopped)
- 1/4 tsp. thyme
- 1 cup wheatberries
- 2 cups vegetable broth
- 2 cups butternut squash (peeled, seeded and cut into cubes)
- 1/3 cup Parmesan cheese
- 3 cups fresh spinach
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NutritionView More
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220Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories220Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol10mg3% |
| Sodium1250mg52% |
| Potassium800mg23% |
| Protein9g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A400% |
| Vitamin C70% |
| Calcium30% |
| 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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