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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 379.6
  • Total Fat: 3.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 37.5 mg
  • Total Carbs: 96.9 g
  • Dietary Fiber: 6.1 g
  • Protein: 8.0 g

View full nutritional breakdown of Green Beans with Mixed Grains and Cranberry-Orange Sauce calories by ingredient
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Green Beans with Mixed Grains and Cranberry-Orange Sauce

Submitted by: HELLPARADISO

Introduction

Long name, lots of ingredients, but fun to make and delicious! I invented this recipe tonight to use up some fresh green beans we had, and also to engage my 5-year-old daughter, who is always wanting to help in the kitchen. We had a great time, and the kids are eating it right up as I write this! Long name, lots of ingredients, but fun to make and delicious! I invented this recipe tonight to use up some fresh green beans we had, and also to engage my 5-year-old daughter, who is always wanting to help in the kitchen. We had a great time, and the kids are eating it right up as I write this!
Number of Servings: 4

Ingredients

    1/2 cup quinoa (soaked for 15 minutes and drained well)
    1/2 cup jasmine rice
    3 cups green beans (fresh or frozen)
    2 cups water
    1 can prepared cranberry sauce
    1 pint orange juice
    Salt and Pepper
    Onion powder
    Garlic powder
    Turmeric
    Oregano
    Ginger
    1 Tbsp olive oil

Directions

1. Start by snapping the ends off the green beans and snapping them in half. If you're using frozen green beans, you can obviously skip this step, but thaw them.
2. Mix the soaked quinoa, the rice, and the water into a pot with a little salt and bring to a boil. Reduce heat and cover, simmering for 15 minutes.
3. Blanche the green beans by dropping them into briskly boiling water and cooking for 7-8 minutes. Afterwards, drain well and saute in the olive oil with some salt, pepper, onion powder, and garlic powder for 3-5 minutes or until bright green and crisp-tender.
4. Mix the cranberry sauce and the orange juice into a pot over high heat, stirring constantly to dissolve cranberry sauce. Boil, continuing to stir constantly, for 10 minutes, or until reduced to a light syrup consistency. Add salt, pepper, onion and garlic powder, turmeric, oregano, and ginger as per your personal taste.

To serve, layer rice/quinoa mixture, green beans, and sauce. Top with sesame seeds, and I enjoyed adding a little chili powder to it.

Number of Servings: 4

Recipe submitted by SparkPeople user HELLPARADISO.






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