Sweet Potato and Lentil Stuffing - 26g Carbs
1/2 cup wild rice, rinsed
1-cup water
1 large leek, finely chopped
2 garlic cloves, crushed
12 button mushrooms, roughly chopped
1/2 cup brown lentils
1/2 cup red lentils
2 cups vegetable stock
3 medium sweet potatoes, diced
2 teaspoons ground cumin
2 teaspoons ground cilantro (ground parsley)
4 tablespoons fresh parsley, finely chopped
2 tablespoons olive oil
1. Preheat oven to 400 degrees F.
2. In a medium saucepan, add the brown and red lentils and stock
and bring to a boil. Reduce heat and simmer for 20-25 minutes,
until lentils are cooked through, stirring occasionally. Add in
the sweet potatoes in the last 5 minutes.
3. In another medium saucepan, add wild rice and 1 cup water and
bring to a boil. Reduce heat and simmer for 30-35 minutes, until
rice is fork tender.
4. Heat oil in a saucepan over medium heat, and add leeks. Cook
for 2-3 minutes until soft. Add garlic, mushrooms, cumin and
ground cilantro. Cook for 1 minute or until fragrant.
5. In a large bowl, combine rice, lentils and saucepan mixture.
Mix well.
6. Place in a baking pan and coat with Pam spray. Bake at
400 degrees F for 30-40 minutes until lightly browned.
Yield: 6 servings
Nutritional per Serving:
170 Calories, 5g Protein, 26g Carbs, 5g Fat and 26% calories from fat
Phoenix Arizona
Diabetic Recipes
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1/2 cup wild rice, rinsed
1-cup water
1 large leek, finely chopped
2 garlic cloves, crushed
12 button mushrooms, roughly chopped
1/2 cup brown lentils
1/2 cup red lentils
2 cups vegetable stock
3 medium sweet potatoes, diced
2 teaspoons ground cumin
2 teaspoons ground cilantro (ground parsley)
4 tablespoons fresh parsley, finely chopped
2 tablespoons olive oil
1. Preheat oven to 400 degrees F.
2. In a medium saucepan, add the brown and red lentils and stock
and bring to a boil. Reduce heat and simmer for 20-25 minutes,
until lentils are cooked through, stirring occasionally. Add in
the sweet potatoes in the last 5 minutes.
3. In another medium saucepan, add wild rice and 1 cup water and
bring to a boil. Reduce heat and simmer for 30-35 minutes, until
rice is fork tender.
4. Heat oil in a saucepan over medium heat, and add leeks. Cook
for 2-3 minutes until soft. Add garlic, mushrooms, cumin and
ground cilantro. Cook for 1 minute or until fragrant.
5. In a large bowl, combine rice, lentils and saucepan mixture.
Mix well.
6. Place in a baking pan and coat with Pam spray. Bake at
400 degrees F for 30-40 minutes until lightly browned.
Yield: 6 servings
Nutritional per Serving:
170 Calories, 5g Protein, 26g Carbs, 5g Fat and 26% calories from fat
Phoenix Arizona
Diabetic Recipes
Discuss Add this link to... Bury
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