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      RECIPE TITLE "Multi-Grain Pilaf with Root Vegetables" Author: Steven Petusevsky
    Recipe courtesy of Cooking Light Magazine : get 11 issues, save 64%

    yields : 4 servings (serving size: 2 cups) time--- difficultyeasy

    Almost like a fried rice, this entrée is high in soluble fiber, the type that helps lower blood cholesterol levels.

      RECIPE INGREDIENTS

    4 teaspoons olive oil, divided
    1 cup chopped onion
    1 cup chopped red bell pepper
    1 cup chopped carrot
    1/2 cup chopped peeled turnip
    1/2 cup chopped peeled celeriac
    2 teaspoons grated peeled fresh ginger
    2 cups cooked basmati or other long-grain rice
    2 cups cooked pearl barley
    1 cup drained canned pinto beans
    3 cups torn spinach
    1 tablespoon low-sodium soy sauce
    1/4 teaspoon salt


    Cooking Light Magazine Cooking Light was first published as a small column in Southern Living magazine, before publisher Southern Progress decided to launch the magazine in 1987. It has become one of the most popular cooking magazines in the market. The focus is on healthy eating and living. Cooking Light features approximately 100 recipes in each issue, making the magazine a standout in the cooking genre. Nutritional information is included with each recipe, so you know the amount of calories, fat, protein, fiber, carbohydrates, cholesterol, iron, sodium and calcium contained in a dish. Recipes typically have less than 30% of the recommended daily amount of fat and are also low in salt. The magazine also features a number of articles in each issue on exercise, as part of the healthy lifestyle promoted in Cooking Light. Other topics include travel, shopping and gift ideas. Articles also feature highly acclaimed chefs, expert insights and cooking techniques.

      RECIPE METHOD

    Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and next 5 ingredients (onion through ginger); sauté 5 minutes. Stir in rice, barley, and beans; cook 2 minutes. Add remaining 2 teaspoons oil, spinach, soy sauce, and salt; cook 1 minute or just until spinach begins to wilt.

      NUTRITION PER SERVING

    CALORIES 347(15% from fat); FAT 5.6g (sat 0.8g,mono 3.4g,poly 0.8g); PROTEIN 10g; CHOLESTEROL 0.0mg; CALCIUM 113mg; SODIUM 572mg; FIBER 12.2g; IRON 4.5mg; CARBOHYDRATE 65.8g

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