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    Whole Grains, Rice, and Pasta
    Bean-Tofu Burritos

    Bean-Tofu Burritos

    PREP: 20 minutes STAND: 30 minutes MAKES 4 servings • 1⁄2 teaspoon finely shredded lime peel • 1⁄4 cup lime juice • 1 tablespoon canola oil • 2 cloves garlic, minced • 1 teaspoon salt-free Southwest chipotle or fiesta lime seasoning blend • 1⁄8 teaspoon salt • 1 12-...

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    Kung Pao Mock Chicken

    Kung Pao Mock Chicken

    START TO FINISH: 20 minutes MAKES 4 servings • 1 10-ounce package frozen cooked breaded meatless chicken-style nuggets • 1⁄4 cup pineapple juice • 1⁄4 cup light teriyaki sauce • 1 tablespoon Szechwan seasoning • 2 teaspoons cornstarch • Nonstick cooking spray • 1...

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    Meatless Sweet Potato Hash

    Meatless Sweet Potato Hash

    START TO FINISH: 30 minutes MAKES 4 servings • 1 medium onion, halved and thinly sliced • 1 tablespoon olive oil • 1 large sweet potato, peeled and cut into 1⁄2 -inch pieces • 1 12-ounce package refrigerated or frozen uncooked ground meat substitute (soy protein),...

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    Lentil and Veggie Tostadas

    Lentil and Veggie Tostadas

    START TO FINISH: 20 minutes MAKES 4 servings • 13⁄4 cups water • 3⁄4 cup red lentils, rinsed and drained • 1⁄4 cup chopped onion • 1⁄2 teaspoon salt • 1⁄2 teaspoon ground cumin • 1 clove garlic, minced • 1 to 2 tablespoons snipped fresh cilantro • 4 tostada shells • 2...

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    Red Lentil Rice

    Red Lentil Rice

    PREP: 15 minutes COOK: 30 minutes STAND: 5 minutes MAKES 6 servings • 1 tablespoon olive oil • 1⁄2 cup chopped onion (1 medium) • 2 cloves garlic, minced • 1 teaspoon cumin seeds, crushed • 1⁄2 teaspoon salt • 1⁄8 teaspoon cayenne pepper • 11⁄3 cups uncooked basmati...

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    Tabbouleh with Edamame and Feta

    Tabbouleh with Edamame and Feta

    PREP: 25 minutes COOK: 15 minutes MAKES 6 servings • 21⁄2 cups water • 11⁄4 cups bulgur • 1⁄4 cup lemon juice • 3 tablespoons pesto • 2 cups fresh or thawed frozen shelled sweet soybeans (edamame) • 2 cups cherry tomatoes, cut up • 1⁄3 cup crumbled reduced-fat feta...

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    Polenta

    Polenta

    PREP: 15 minutes COOK: 25 minutes MAKES 6 servings • 21⁄2 cups water • 1 cup coarse-ground yellow cornmeal • 1 cup cold water • 1 teaspoon salt 1. In a medium saucepan bring the 21⁄2 cups water to boiling. Meanwhile, in a medium bowl stir together cornmeal, the 1 cup...

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    Barley Risotto with Roasted Squash

    Barley Risotto with Roasted Squash

    PREP: 1 hour roast: 38 minutes OVEN: 400°F MAKES 6 servings • 1 pound butternut squash, peeled, halved, seeded, and cut into 1-inch pieces • 3 tablespoons olive oil • 1⁄2 teaspoon kosher or coarse salt • 1⁄4 teaspoon freshly ground black pepper • Dash ground nutmeg •...

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