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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 443.4
  • Total Fat: 5.9 g
  • Cholesterol: 62.5 mg
  • Sodium: 173.8 mg
  • Total Carbs: 92.4 g
  • Dietary Fiber: 14.6 g
  • Protein: 12.5 g

View full nutritional breakdown of Clear the Pantry Saute calories by ingredient
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Clear the Pantry Saute

Submitted by: MADEMCHE

Introduction

So this was just what we had in the fridge and pantry, you can substitute whatever you had, but we really like this base of complex carbs and then additions on top! So this was just what we had in the fridge and pantry, you can substitute whatever you had, but we really like this base of complex carbs and then additions on top!
Number of Servings: 4

Ingredients

    100 grams of rye kernels (wheat berries, barley, farro would all work)
    1 cup of long grain rice (I would usually use brown, but I didn't have any on hand, so this is calculated for white)
    1 cup of green lentils

    1tsp Braggs Liquid Aminos or Low Sodium Soy Sauce

    3 cloves of garlic minced
    2 large carrots diced small
    1 stalk of celery diced small
    2 Roma tomatoes, diced small
    4 olives diced
    30 g hot banana pepper slices

Directions

Combine grains in pot and add 4.5 cups of water. Bring to a boil and a let simmer until water is evaporated with lid covered. About 50 minutes. The rye kernels are what is going to take the longest so make sure those are cooked.

When they grains are done toss with the Braggs or low sodium soy sauce.

In the meantime, add the olive oil to a saute pan and put the sliced onion in. Cook on medium low for the entire time that the grains are cooking so the caramelize. Add the remaining ingredients when the onions are brown and saute for a few minutes.

Divide the gains in a bowl and place the sauteed vegetables on top. Enjoy!

Number of Servings: 4

Recipe submitted by SparkPeople user MADEMCHE.






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