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Nutrition Facts
Serving Size 101 g
(Approx. 8 Servings)
Amount Per Serving
Calories 230 Calories From Fat 100
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 170 mg 7%
Total Carbohydrate 24 g 8%
Dietary Fiber 6 g 24%
Sugars 2 g
Protein 8 g
Vitamin A 8% Iron 4%
Vitamin C 4% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Ancient Grains and Cauliflower Rice with Almonds
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

2 Tbsp olive oil, divided use
7 Oz H-E-B Chopped Celery & Onions
1 Tsp fresh garlic, finely chopped
1/4 cup(s) dry sherry
1 Tsp dry rubbed sage
1 Tsp thyme
8 4/5 Oz Central Market 7 Grains
1/2 cup(s) Central Market Organics Vegetarian Vegetable Broth
14 Oz H-E-B Caulibits
1 1/2 cup(s) Central Market Organics Baby Spinach & Baby Kale, chopped and pushed down in cup for measuring
1/2 cup(s) smokehouse almonds, chopped
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Instructions

1
Heat a large pan over medium-high heat, add 1 tablespoon oil.
2
Add celery and onions to pan, sauté 4 to 5 minutes, or until onions begin to soften and turn translucent.
3
Add garlic, sauté 1 minute.
4
Add sherry to deglaze pan, stirring well to remove any cooked on browned bits from pan.
5
Add sage, thyme, ancient grains, broth and Caulibits to pan. Stir well and cover. Cook 4 to 5 minutes, or until cauliflower is tender firm.
6
Remove lid, add spinach/kale blend and almonds. Stir spinach through grains, just to wilt. Drizzle with remaining oil and serve warm.
7
Makes a nice side dish or vegetarian "stuffing" for holiday meals.

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