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
| Calories | 288 kcal | Monounsaturated Fat | 2.9 g |
| Protein | 9.1 g | Polyunsaturated Fat | 1.5 g |
| Bean Protein | 0 g | Total Carbohydrate | 43.2 g |
| Soy Protein | 4.6 g | Dietary Fibre | 9.2 g |
| Fat | 6.0 g | Viscous Fibre | 2.2 g |
| Saturated Fat | 0.9 g |
Pot O’Risotto & Pot O’Soup
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
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Heat up a large pot over medium high heat. Add the olive oil, onion, garlic, and thyme. Sauté the onion until transparent.
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Add the barley and stir. Begin adding the stock, 1 cup at a time, stirring until the barley has absorbed the liquid.
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Add the remaining stock, cooking the barley over medium-low heat until the barely is tender – 40 mins or more. Cover and stir often.
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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.
Plant Protein, Viscous Fibre, Oils (MUFAs)
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