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Fried Zucchini Fritters with Feta and Dill
$0.00 Cooking Fee
Up to 10 servings
Fried Zucchini Fritters with Feta and Dill

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Recipe adapted from: An Le

(4 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 pancakes

Nut Free Refined Sugar Free Soy Free Vegetarian
Healthy and kid friendly

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Grate zucchini and onion into a mixing bowl.
Stir in the egg, flour, salt/pepper, baking powder, dill, and feta and mix well.
Heat large saute pan to medium heat and melt butter and oil together.
Once the oil/butter is hot, turn down the heat to medium-low and drop 2-tablespoon sized portions into the pan, then use the back of a spoon to gently press the batter into 2-inch-wide fritters. You should have 2 pancakes per servings requested.
Cook the pancakes on each side until browned.
Place the pancakes on a sheet pan and place it in a warm oven to keep warm.
Continue to cook the remaining pancakes and use more oil if needed.
For aioli, mix all ingredients.

Cook Times

Active Prep10

Hands-On Cook20

Hands-Off Cook0

Passive0

Total Time30 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound zucchini for 10 servings - 5 medium zucchini
1/2 cup onion
4 egg large
1 cup all-purpose flour
2 teaspoon Kosher salt
1/2 teaspoon ground black pepper
1 teaspoon baking powder
6 tablespoon extra virgin olive oil or sunflower oil or add 1 tbsp butter for richer flavor
1 cup feta cheese crumbles
4 tablespoon fresh dill minced
2 clove garlic medium, minced or pressed through a garlic press
For Aioli:
1/2 cup mayonnaise
1 teaspoon garlic zested
1 teaspoon lemon zest
2 teaspoon fresh lemon juice

Cooking Tools Required
Baking sheet, Cooling Rack, Cutting board, Food Processor, Grater, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saute pan, Sharp Knives, Spatula, Tongs, Top Stove

Reheating/Serving Instructions
The cooked fritters can be frozen for up to 3 months. Reheat them on a cookie sheet in a 200°F oven until heated through.

Nutrition
Calories: 281kcal | Carbohydrates: 14g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 779mg | Potassium: 295mg | Fiber: 1g | Sugar: 4g | Vitamin A: 359IU | Vitamin C: 18mg | Calcium: 127mg | Iron: 1mg

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Yakitori Chicken
$0.00 Cooking Fee
Up to 10 servings
Yakitori Chicken

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Recipe adapted from: An Le

(3 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 skewer

Dairy Free Diabetes Friendly Nut Free Paleo Refined Sugar Free
Weekday protein. Simple, Tasty and nutritious, both adults and kids love it!

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Adjust the ingredients measurement scale here by changing this number. 10 servings

Instructions
In a small sauce pan, combine soy sauce, mirin, sake, maple syrup, garlic, and ginger.
Bring to a simmer and cook for 5 minutes. Let cool down
Place chicken in a zip lock bag or in a mixing bowl and pour over the sauce.
Marinate for at least 15 minutes.
Skewer chicken, alternating each, so you have 4-5 pieces of chicken on 1 skewer. Place skewers on a heavy-duty rimmed sheet pan. Place pan under broiler or in a grill and broil or grill chicken about 4 minutes per side.
Garnish with thinly sliced green onions.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive15

Total Time40 minutes

Recipe Serving Size10 servings

Ingredients

Ingredients
10 5-inch bamboo skewer soaked in warm water for 30 minutes
3 pound boneless skinless chicken thigh cut into bite-size pieces
1 cup tamari sauce or dark soy sauce
1/2 cup mirin
3 tablespoon dry sherry or sake, optional
2 tablespoon maple syrup
6 clove garlic grated or smashed
1 teaspoon fresh ginger
2 tablespoon green onion for garnish

Cooking Tools Required
Cutting board, Food storage containers, Grill, Grill Pan, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Pyrex baking dish, Refrigerator, Saucepan, Tongs

Reheating/Serving Instructions
Microwave on power level 5 for 1 minute. Flip and add another minute

Nutrition
Calories: 347kcal | Carbohydrates: 10g | Protein: 25g | Fat: 23g | Saturated Fat: 6g | Cholesterol: 133mg | Sodium: 1492mg | Potassium: 344mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots
$0.00 Cooking Fee
Up to 10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots

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Recipe adapted from: An Le

(1 customer review)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, caramelize shallots
Add shallots to rice and lentil mix and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 cup brown basmati rice
2 cup wild rice
1 cup dry lentil
2 cup shallot sliced
2 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Food storage containers, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 281kcal | Carbohydrates: 52g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 11mg | Potassium: 483mg | Fiber: 10g | Sugar: 5g | Vitamin A: 15IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 3mg

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Warm Lentil Salad
$0.00 Cooking Fee
Up to 10 servings
Warm Lentil Salad

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Recipe adapted from: An Le

(2 customer reviews)

$0.00 Cooking Fee

Dairy Free Egg Free Gluten Free Nut Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
The gourmet lentil

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Instructions
In a medium saucepan, heat the oil and add the mirepoix (onion, celery, carrot) until the onions are semi translucent.
Add in lentils, salt/pepper, and saute until all is evenly coated in oil and add water.
Bring to a simmer and let cook until soft.
Once done, add in tarragon and zest, stir.
Before serving, fold in arugula.
Serve with a lemon wedge

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook25

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil
2/3 cup carrot diced
2/3 cup celery diced
2/3 cup onion diced
3 cup dry lentil
2 teaspoon Kosher salt
1/2 teaspoon ground white pepper
5 cup water
2 tablespoon fresh tarragon
3 cup arugula or spinach or kale
1 lemon
1 tablespoon lemon zest

Cooking Tools Required
Cutting board, Food storage containers, Measuring cups and spoons, Mixing bowls, Mixing spoon, Saucepan, Sharp Knives, Spatula, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be served warm or chilled. Reheat on stove is preferred. Just needs to be warm, not hot

Nutrition
Calories: 234kcal | Carbohydrates: 37g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 489mg | Potassium: 655mg | Fiber: 18g | Sugar: 2g | Vitamin A: 1678IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 5mg

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Ayurvedic Cream of Asparagus Soup
$0.00 Cooking Fee
Up to 10 servings
Ayurvedic Cream of Asparagus Soup

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Recipe adapted from: An Le

(1 customer review)

$0.00 Cooking Fee
Serving Size: 12 oz

Dairy Free Egg Free Gluten Free Keto Lower Carb Refined Sugar Free Soy Free Vegan Vegetarian

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Instructions
Heat the oil in a large sauce pan over medium high heat.
Add the asparagus and fennel and saute for about 5 minutes
Pour in the stock and water and bring to boil then simmer for about 10 minutes
Transfer the soup to a blender, add the cream and blend until smooth
Return to the pan to gently warm. Serve with sliced almonds.

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook15

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 tablespoon avocado oil or ghee
2 pound asparagus
2 teaspoon dried marjoram
8 cup vegetable stock
2 cup filtered water
4 tablespoon cashew cream or organic cream
2 teaspoon Kosher salt
1 cup sliced almonds optional for serving
2 bulb fennel large, thinly sliced

Cooking Tools Required
Blender, Cutting board, Immersion Blender, Kitchen towels, Saute pan, Sharp Knives, Top Stove

Nutrition
Calories: 191kcal | Carbohydrates: 14g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 1276mg | Potassium: 478mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1149IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

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Purple Potatoes with Chimichurri Sauce
$0.00 Cooking Fee
Up to 10 servings
Purple Potatoes with Chimichurri Sauce

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Recipe adapted from: An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Refined Sugar Free Soy Free Vegan Vegetarian Whole 30

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Instructions
Preheat the oven to 350 F
Place all chimichurri ingredients in a processor and blend and set aside
Cut potatoes into 1/4ths
Evenly toss olive oil and potatoes and place on foiled sheet pan (spray with oil is optional)
Roast in oven at 350 until soft about 30-40 minutes
Put potatoes in a mixing bowl and fold in 1/2 the chimichurri sauce. Add more to taste. Serve warm. Extra sauce can be stored in the refrigerator and used within 3 days.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time40 minutes

Recipe Serving Size10

Ingredients

Ingredients
5 pound purple potato or red potato
2 teaspoon Kosher salt
1/4 cup extra virgin olive oil
For Sauce
1 bunch Italian parsley
1 bunch fresh cilantro
½ cup extra virgin olive oil
2 clove garlic
½ teaspoon Kosher salt
1 teaspoon dry oregano
2 tablespoon red wine vinegar

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Food Processor, Mixing bowls, Oven, Sharp Knives

Reheating/Serving Instructions
Heat in a sauté pan over medium heat until heated through.

Nutrition
Calories: 322kcal | Carbohydrates: 40g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Sodium: 599mg | Potassium: 997mg | Fiber: 5g | Sugar: 2g | Vitamin A: 542IU | Vitamin C: 53mg | Calcium: 41mg | Iron: 2mg

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Steamed Cauliflower with Coconut Dill Sauce
$0.00 Cooking Fee
Up to 10 servings
Steamed Cauliflower with Coconut Dill Sauce

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Recipe adapted from: An Le

(1 customer review)

$0.00 Cooking Fee

Dairy Free Diabetes Friendly Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Healthy Comfort and Nourishment

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Adjust the ingredients measurement scale here by changing this number. 10

Instructions
Bring water to a boil in a large steamer
Chop cauliflower into bite size pieces and place in steamer
Combine remaining ingredients in a sauce pan and heat to a simmer.
Once cauliflower is semi soft, serve on plate and pour over warm sauce.

Cook Times

Active Prep10

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time25 minutes

Recipe Serving Size10

Ingredients

Ingredients
4 pound cauliflower for 10 servings, 2 heads
14 ounce canned coconut milk
4 tablespoon maple syrup for keto, use keto maple
1/2 cup fresh dill chopped
1 teaspoon Kosher salt
pinch ground turmeric

Cooking Tools Required
Can Opener, Cutting board, Food storage containers, Saucepan, Sharp Knives, Stock pot or >5 Qt pot, Top Stove

Reheating/Serving Instructions
Serve warm. Reheat in microwave.

Nutrition
Calories: 130kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 8g | Sodium: 274mg | Potassium: 467mg | Fiber: 2g | Sugar: 7g | Vitamin A: 181IU | Vitamin C: 58mg | Calcium: 46mg | Iron: 2mg

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Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)
$0.00 Cooking Fee
Up to 10 servings
Steamed Asparagus with Tahini and Tarragon Sauce (Ayurvedic)

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Recipe adapted from: An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: about 4-6 ounces

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Oil Free Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
Ayurveda eating

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Instructions
Bring water to a boil in a steamer
Add the asparagus and cover until just tender, for about 3 minutes
Prepare the sauce whisking all ingredients together in a mixing bowl until smooth
To serve, arrange asparagus on platter and pour tarragon sauce on top.

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook5

Passive0

Total Time15 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 bunch asparagus
2 tablespoon fresh tarragon dried or fresh
4 tablespoon tahini
3 tablespoon fresh ginger grated
1/2 teaspoon paprika
4 tablespoon fresh lemon juice
2 tablespoon maple syrup rice syrup
1/2 teaspoon Kosher salt

Cooking Tools Required
Cutting board, Kitchen towels, Steamer Basket, Tongs, Top Stove

Reheating/Serving Instructions
Microwave until warm all the way through

Nutrition
Calories: 72kcal | Carbohydrates: 9g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 122mg | Potassium: 276mg | Fiber: 2g | Sugar: 4g | Vitamin A: 788IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 3mg

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Vietnamese Vegan Curry
$0.00 Cooking Fee
Up to 10 servings
Vietnamese Vegan Curry

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Recipe adapted from: An Le

(2 customer reviews)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Nut Free Vegan Vegetarian

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Instructions
Heat oil over medium heat and when hot add shallots and lemon grass, sauteing until fragrant, about 3 minutes.
Add in chopped carrot and sweet potato and stir until all ingredients are covered evenly
Saute for about 5 minutes
Add curry powder and saute an additional 30 seconds
Add water and veggie bouillon. Bring to a boil.
Turn down heat to low and add in coconut milk, salt, and sugar
Simmer until vegetables are soft, about 15 minutes
Meanwhile place baguette cut-side up on a baking sheet and broil for several minutes until lightly toasted. Slice into 1-inch thick pieces.
Add tofu last 3 minutes of cooking time
Garnish curry with lime and cilantro and serve with bread

Cook Times

Active Prep10

Hands-On Cook10

Hands-Off Cook35

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 tablespoon extra virgin olive oil or ghee if not vegan
2 shallot chopped
2 stalk lemon grass chopped
2 carrot cut into 1-inch pieces
2 sweet potato peeled and cut into 1-inch cubes
1 tablespoon curry powder Morton and Basset brand recommended, more or less to taste
2 cup water
1 cube vegetable bouillon
27 ounce canned coconut milk for 10 servings - 2 cans of coconut milk
1 tablespoon Kosher salt or salt to taste
2 tablespoon granulated sugar
14 ounce medium firm tofu 1 inch dice, for 10 servings - one package of 14-16 ounces
2 lime cut into wedges
1 bunch fresh cilantro for garnish
1 loaf baguette toasted and sliced, for gluten free skip this

Cooking Tools Required
Baking sheet, Cutting board, Oven, Sharp Knives, Top Stove

Nutrition
Calories: 341kcal | Carbohydrates: 31g | Protein: 8g | Fat: 22g | Saturated Fat: 15g | Sodium: 900mg | Potassium: 443mg | Fiber: 3g | Sugar: 6g | Vitamin A: 8511IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 4mg

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Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant
$0.00 Cooking Fee
Up to 10 servings
Sauteed Garlic Patty Pan Squash, Zucchini and Eggplant

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Recipe adapted from: An Le

(1 customer review)

$0.00 Cooking Fee
Serving Size: 1 cup

Dairy Free Egg Free Gluten Free Keto Lower Carb Nut Free Paleo Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian Whole 30
Buttery and flavorful variety of squash, zucchini and eggplant

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Instructions
Heat oil in pan and add chopped squash
After sauteing for 3 minutes, add garlic, salt, pepper, and toss
Cook until edges are slightly brown

Cook Times

Active Prep5

Hands-On Cook5

Hands-Off Cook10

Passive0

Total Time20 minutes

Recipe Serving Size10

Ingredients

Ingredients
2 pound patty pan squash for 10 servings about 4 patty pan squash
1 pound zucchini for 10 servings about 2 zucchinies
1 pound eggplant
2 tablespoon extra virgin olive oil or ghee
3 clove garlic chopped
2 teaspoon Kosher salt
½ teaspoon ground black pepper

Cooking Tools Required
Cutting board, Food storage containers, Saute pan, Sharp Knives, Top Stove

Reheating/Serving Instructions
microwave or stovetop

Nutrition
Calories: 62kcal | Carbohydrates: 8g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 299IU | Vitamin C: 26mg | Calcium: 31mg | Iron: 1mg

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Saigon Spring Rolls With Tofu
$0.00 Cooking Fee
Up to 10 servings
Saigon Spring Rolls With Tofu

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Recipe adapted from: An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 2 rolls

Dairy Free Egg Free Gluten Free Oil Free Refined Sugar Free Vegan Vegetarian

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Instructions
Prep vegetable ingredients by slicing thinly about a quarter inch thick and set aside
To make sauce, combine coconut milk, hoisen, peanut butter, honey, garlic and heat in saucepan on low
Stir the sauce once warm and turn off heat.
To make rolls, moisten rice paper and place on plate, in about a minute the paper starts to soften.
place about 2 tbsp each vegetable ingredient onto the paper horizontally
Pack tightly fold corners of side towards inside and roll tightly.
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Cook Times

Active Prep20

Hands-On Cook30

Hands-Off Cook0

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
FOR THE ROLLS
1 packet rice paper wrap
3 red bell pepper different colors
2 carrot
2 avocado
9 ounce bean sprouts for 10 servings - 1 bag of bean sprouts
1 bunch mint
1 bunch fresh cilantro
1 english cucumber
14 ounce firm tofu for 10 servings - 1 pack of 14-16 ounce
FOR THE SAUCE
1/2 cup peanut butter creamy
13.5 ounce canned coconut milk
1/2 cup hoisin sauce
1/4 cup maple syrup or honey or sugar
2 clove garlic

Cooking Tools Required
Refrigerator, Sharp Knives

Reheating/Serving Instructions
To store, cover them with a damp paper towel, then wrap well in plastic wrap, and refrigerate so as to not lose moisture from rice paper. Refrigerating firms and toughens the wrappers slightly (if they are a little dry, wipe them gently with a damp cloth).

Nutrition
Calories: 461kcal | Carbohydrates: 52g | Protein: 15g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 4mg | Sodium: 561mg | Potassium: 635mg | Fiber: 7g | Sugar: 14g | Vitamin A: 3329IU | Vitamin C: 55mg | Calcium: 117mg | Iron: 4mg

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Peruvian Quinoa Butternut Squash Soup
$0.00 Cooking Fee
Up to 10 servings
Peruvian Quinoa Butternut Squash Soup

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Recipe adapted from: An Le

(0 customer reviews)

$0.00 Cooking Fee
Serving Size: 1.5 cups

Dairy Free Egg Free Gluten Free Refined Sugar Free Soy Free Vegan Vegetarian
Freshly cooked whole foods that are soft in texture, rich in protein and healthy fat, seasoned with spices, served cold or hot, is a sure way to nourish all bodily tissues and has a balancing effect.

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Instructions
Skin and chop butternut squash into cubes.
Toss evenly in olive oil salt and pepper.
Roast butternut squash until al dente for 20 minutes
Meanwhile cook quinoa in water until done and set aside.
Once butternut squash is done, put into large pot.
Add vegetable broth and 1 cup water.
Add in quinoa.
Add bouillon and heat on medium until boiling for 10 minutes.
Squeeze in lime.
Ladle soup into bowl.
Garnish with cubed avocado, cilantro, pumpkin seed, pepper, and lime.

Cook Times

Active Prep15

Hands-On Cook5

Hands-Off Cook30

Passive0

Total Time50 minutes

Recipe Serving Size10

Ingredients

Ingredients
3 ½ pound butternut squash large 4 pound butternut squash, peeled and diced or pre-cubed 3.5 pounds
1 ½ cup quinoa
32 ounce vegetable broth
1 vegetable bouillon cube
3 ½ cup water divided, 2 cups for adding to veggie broth and 1½ cups to cook quinoa
1 ½ lime 1 for squeezing and 1/2 for garnish
1 tablespoon extra virgin olive oil
4 tablespoon fresh cilantro chopped
½ teaspoon crushed red pepper for garnish
2 avocado semi-ripe for garnish
2 tablespoon pumpkin seeds for garnish

Cooking Tools Required
Baking Pan, Baking sheet, Cutting board, Dutch Oven, Food storage containers, Kitchen towels, Measuring cups and spoons, Mixing bowls, Oven, Refrigerator, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Vegetable Peeler

Reheating/Serving Instructions
Can be reheated in oven, microwave, or consumed chilled.

Nutrition
Calories: 261kcal | Carbohydrates: 41g | Protein: 7g | Fat: 10g | Saturated Fat: 1g | Sodium: 378mg | Potassium: 924mg | Fiber: 8g | Sugar: 5g | Vitamin A: 17139IU | Vitamin C: 41mg | Calcium: 99mg | Iron: 3mg

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Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly
$0.00 Cooking Fee
Up to 10 servings
Basmati and Wild Rice with Lentils and Caramelized Shallots-Diabetes Friendly

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Recipe adapted from: An Le

$0.00 Cooking Fee
Serving Size: 1/2 cup cooked

Brain Food Dairy Free Diabetes Friendly Egg Free Gluten Free Heart Healthy Lower Carb Nut Free Postpartum Pregnancy Reduced Fat Refined Sugar Free Soy Free Vegan Vegetarian
This fiber-rich side dish gets a boost of flavor with the addition of caramelized shallots.

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Instructions
Wash basmati and wild rice together until the water runs as clear as possible
Add lentils
In a pot, add water up to 1/2 inch above rice and lentil level
Cook on high until boil, then turn down to low heat and let simmer until done (about 30 minutes)
In a saute pan, add ghee and caramelize shallots
Add shallots to rice and lentil mix, and mix thoroughly

Cook Times

Active Prep15

Hands-On Cook10

Hands-Off Cook30

Passive0

Total Time55 minutes

Recipe Serving Size10

Ingredients

Ingredients
3/4 cup brown basmati rice
3/4 cup wild rice
3/4 cup dry lentil
3/4 cup shallot sliced
1 tablespoon ghee olive oil, or coconut oil

Cooking Tools Required
Colander, Food storage containers, Saucepan with lid, Saute pan, Spatula, Top Stove

Reheating/Serving Instructions
Heat in the microwave on medium-high power until heated through.

Nutrition
Calories: 167kcal | Carbohydrates: 31g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 5mg | Potassium: 255mg | Fiber: 6g | Sugar: 2g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 2mg

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