Taste Green

Serves:  6

INGREDIENTS:

• 24 fluid ounces Mushrooms sliced, 1 cup

• 24 fluid ounces Carrots sliced, 1 cup

• 3 Tablespoons Olive oil

• 1-1/8 cups Rice wild uncooked

• 21-3/4 ounces Consomm� canned

• 1-1/2 teaspoon Salt

• 1-1/8 cups Barley, quick

• 28-1/2 ounces Garbanzo canned

• 1-1/2 Tablespoons Parsley fresh

• 3-3/4 cups Water

METHOD:

• Thickly slice mushrooms. Cut carrots diagonally into 1/4-inch thick slices. Chop parsley. Drain garbanzo beans. 

• In 12-inch skillet over medium-high heat, in hot oil, cook mushrooms and carrots until vegetables are golden brown, about 10 minutes. 

• Rinse wild rice; drain. Stir wild rice, broth, salt, and 2-1/2 cups water into mixture in skillet; over high heat, heat to boiling. Pour mixture into a 2-1/2-quart casserole. Cover and bake in 375 degree F. oven for 1 hour. 

• Stir in quick barley and garbanzo beans. Bake, covered, 20 minutes longer, stirring once. Garnish with chopped parsley.

NUTRITIONAL INFORMATION:

• Calories: 511.36cal

• Protein: 21.32g

• Fat: 9.90g

• Fiber: 10.32g

• Vitamin A: 1551.11 RE

• Vitamin C: 18.90mg

• Vitamin E: 3.19mg

• Thiamine: 0.39mg

• Riboflavin: 0.42mg

• Niacin: 6.28mg

• Vitamin B6: 0.99mg

• Folate: 155.99mcg

• Sodium: 1546.35mg

• Calcium: 98.95mg

• Magnesium: 154.52mg

• Potassium: 993.63mg

• Iron: 5.24mg

• Zinc: 4.86mg