Pot O’Risotto & Pot O’Soup

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Portfolio Diet Score: 1.5 points per serving

  • Plant Protein: 0.5 point
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 0.5 point

Nutrition Information

Calories288 kcalMonounsaturated Fat2.9 g
Protein9.1 gPolyunsaturated Fat1.5 g
Bean Protein0 gTotal Carbohydrate43.2 g
Soy Protein4.6 gDietary Fibre9.2 g
Fat6.0 gViscous Fibre2.2 g
Saturated Fat0.9 g
(1 serving – 255 g): 1/4 recipe

Pot O’Risotto & Pot O’Soup

Difficulty: Intermediate Prep Time 15 min Cook Time 50 min Total Time 1 hr 5 mins Servings: 4 Calories: 288 kcal (per serving)

Description

Portfolio Diet Score: 1.5 points per serving

  • Plant Protein: 0.5 point
  • Viscous Fibre: 0.5 point
  • Oils (MUFAs): 0.5 point

Ingredients

Instructions

  1. Heat up a large pot over medium high heat. Add the olive oil, onion, garlic, and thyme. Sauté the onion until transparent.

  2. Add the barley and stir. Begin adding the stock, 1 cup at a time, stirring until the barley has absorbed the liquid.

  3. Add the remaining stock, cooking the barley over medium-low heat until the barely is tender – 40 mins or more. Cover and stir often.

  4. Add the edamame and okra, and more water if necessary. Cook for another 5 mins.

Note

  • Look for edamame (frozen soybeans) in health food stores and large supermarkets. They can be frozen and/or shelled.
  • 2-3 bouillon vegetable cubes and water can be used as vegetable stock.
  • For variation, make Pot O'Barley Soup by doubling the number of cups of vegetable stock.
Keywords: Plant Protein, Viscous Fibre, Oils (MUFAs)

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