Directions:
- Cook the lentils, barley, quinoa and rice according to package directions; set aside.
- In a Dutch oven, saute the mushrooms, carrots, celery and onion in butter until tender. Add garlic and rosemary; cook 1 minute longer. Add broth, salt and pepper, stirring to loosen browned bits from pan. Stir in beans and the cooked lentils, barley, quinoa and rice; heat through. Yield: 10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 226.95 Kcal (950 kJ) | ||
| Calories from fat | 64.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.19g | 11% | |
|---|---|---|---|
| Cholesterol | 14.24mg | 5% | |
| Sodium | 213.6mg | 9% | |
| Potassium | 605.12mg | 13% | |
| Total Carbs | 31.94g | 11% | |
| Sugars | 3.05g | 12% | |
| Dietary Fiber | 8.75g | 35% | |
| Protein | 9.14g | 18% | |
| Vitamin C | 4mg | 7% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 19.3mg | 107% | |
| Calcium | 48.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 123.17 Kcal (516 kJ) | ||
| Calories from fat | 35.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.9g | 11% | |
|---|---|---|---|
| Cholesterol | 7.73mg | 5% | |
| Sodium | 115.92mg | 9% | |
| Potassium | 328.41mg | 13% | |
| Total Carbs | 17.34g | 11% | |
| Sugars | 1.66g | 12% | |
| Dietary Fiber | 4.75g | 35% | |
| Protein | 4.96g | 18% | |
| Vitamin C | 2.2mg | 7% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 10.5mg | 107% | |
| Calcium | 26.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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