Greens and Grains Mushroom Casserole

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Greens and Grains Mushroom Casserole

 

Recipe By :David & Rachelle Bronfman - CalciYum! Delicious Calcium-Rich

Dairy-Free Vegetarian Recipes

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup uncooked quinoa

1 cup uncooked brown rice

6 cups packed finely chopped collard greens

1 1/2 teaspoons olive oil

2 onions -- chopped

2 stalks celery -- finely chopped

2 carrots -- finely chopped

2 cups mushrooms -- chopped or sliced

3 cloves garlic -- minced

1 teaspoon garlic salt

2 teaspoons salt

1 teaspoon black pepper

2 cups soy milk (calcium fortified

1/3 cup all-purpose flour

2 1/2 tablespoons soy sauce

1 pound firm tofu -- crumbled

1/2 cup ground almonds

 

Rinse quinoa and rice using a fine strainer under cold water. Place both in a

medium-sized pot with 4 cups water. Cover, bring to a boil, reduce heat and

simmer 25 to 35 minutes or until water is absorbed. Transfer grains to a large

bowl.

 

Steam collards until soft. Remove from heat and add to bowl of grains.

 

In a large nonstick skillet, heat oil over medium heat; add onions, celery,

carrots, mushrooms, garlic, garlic salt, salt, and pepper; cover and cook 10

minutes, stirring occasionally. Add soy milk and flour; cook, stirring

constantly, until thick. Transfer to bowl of grains.

 

Add soy sauce, crumbled tofu and almonds to vegetable mixture. Stir until

combined and press mixture into 13 x 9-inch casserle dish. Bake, uncovered, in

preheated 350F oven for 1 hour.

 

 

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Per serving: 148 Calories (kcal); 8g Total Fat; (43% calories from fat); 9g

Protein; 14g Carbohydrate; 0mg Cholesterol; 1133mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0