Cuisine Cue
STEWED ROSEMARY BEAN BED
2 tsp. extra virgin olive oil
2 medium leeks, white and green parts only,
Halved vertically and thinly sliced horizontally
1 (15-oz) can organic Great Northern or other white beans, drained
พ cup natural vegetable broth
ฝ tsp. minced fresh rosemary
1. Heat the oil in a large saucepan over medium heat. Add the leeks and cook, stirring
frequently, for 5 minutes or until the leeks are softened (but dont let them brown).
2. Add the beans, broth, and rosemary and bring to a full boil over high heat. Reduce
the heat to medium and simmer for 5 minutes, or until the liquid is nearly
evaporated.
NUTRITION FACTS:
Servings
.
..
. 4 Serving Size
... ฝ cup
Starch Exchanges
.. 1 Fat Exchanges
... 0.5
Calories
... 90 Calories From Fat
... 23
Total Fat
.. 3 g Saturated Fat
..
0 g
Cholesterol
...
.. 0 mg Sodium
.... 160 mg
Carbohydrate
.... 15 g Dietary Fiber
.... 4 g
Sugars
3 g Protein
...... 4 g
BELL PEPPER QUINOA PILAF with FRESH BASIL
1 cup quinoa
2 cups spring water
1 cup finely diced red bell pepper
1 Tbsp. fresh lemon juice
พ tsp. sea salt, or to taste
1 ฝ tsp. extra virgin oil
? cup thinly sliced or finely chopped fresh basil leaves
2 Tbsp. pine nuts, pan-toasted
1. Bring the quinoa, water, bell pepper, lemon juice, and salt to a boil in a medium
saucepan over high heat. Reduce the heat to medium, cover, and simmer for 12
minutes or until the water is absorbed and the quinoa is tender. Remove from
the heat.
2. Stir in the olive oil and about พ of the basil. Transfer to a serving bowl. And top with
the remaining basil and pine nuts.
NUTITION FACTS:
Servings
.....
4 Serving Size
...
scant 1 cup
Vegetable Exchanges ..... 2 Fat Exchanges
..
0.5
Calories
....
60 Total Fat
.. 2 g
Calories From Fat
..
18 Saturated Fat
.
..1 g
Cholesterol
.......
5 gm Sodium
...
150 mg
Carbohydrate
...
.... 9 g Dietary Fiber
.. 4 g
Sugars
.....
. 2 g Protein
.
2 g
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