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Ingredients
US|METRIC
5 SERVINGS
- 1 1/4 cups kamut (or pearl barley)
- 1 eggplant (Japanese, slender, cut into small cubes)
- 1 1/2 cups butternut squash (cubed, I bought mine pre-cubed in produce section)
- 2 large carrots (peeled and cut into small cubes)
- 3 Tbsp. olive oil (divided use)
- 10 oz. sliced mushrooms
- 4 kale (packed cups coarsely chopped, trimmed)
- 1 Tbsp. white wine vinegar (or sherry vinegar)
- fine sea salt
- pepper
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NutritionView More
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150Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories150Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat1g5% |
| Trans Fat |
| Cholesterol |
| Sodium180mg8% |
| Potassium700mg20% |
| Protein4g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A190% |
| Vitamin C25% |
| Calcium6% |
| Iron10% |
* 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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