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Nutrition Facts
Serving Size 164 g
(Approx. 6 Servings)
Amount Per Serving
Calories 290 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 90 mg 4%
Total Carbohydrate 43 g 14%
Dietary Fiber 9 g 36%
Sugars 3 g
Protein 9 g
Vitamin A 30% Iron 25%
Vitamin C 70% Calcium 15%
*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.

Incas Grains with Roasted Vegetables

Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Serves
6  People

Ingredients

Recipe makes 6 Servings

1 red bell pepper, diced
1 zucchini, sliced into half moons
1 small yellow onion, diced
1/2 cup(s) mushrooms, sliced
2 cup(s) kale, chopped
1 cup(s) asparagus, chopped
1 garlic, sliced
1 Tbsp olive oil
1/4 Tsp kosher salt
1/4 Tsp black pepper
2 cup(s) H-E-B® Rice & Inca Grains, cooked per package directions
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Instructions

1
Preheat oven to 375ºF.
2
Mix prepared red bell pepper, zucchini, onion, mushrooms, kale, asparagus and garlic with olive oil, salt and pepper.
3
Place on a foil lined sheet pan and roast 15 to 20 minutes until tender.
4
Toss vegetables with cooked grains and serve.

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