Option 1: Cook New Taste Cereal the day before and cook pasta as you are cooking the vegetables.
Option 2: Follow cooking directions for New Taste Cereal and add the pasta to the boiling water 9 minutes before grains are ready. That would be after quinoa has been cooking for 6 minutes, as directions indicate.
*Medium size portobello mushrooms are great for this recipe because the are very meaty yet unlike the big mature portobello mushrooms they will not turn the sauce a dark color. The large mushrooms tend to turn sauces dark because of the dark brown color found in their mature gills.
Clean, chop, and dice all of the vegetables.
Place all vegetables and oil into a hot pan.
Cook and stir over medium-high heat for about 8-10 minutes.
Vegetables should be cooked soft and just begin to brown.
1 tsp. Thyme, dry leaf 1/2 tsp. Ground Pepper 1/4 tsp. Salt 2 Cups Vegetable Stock 1 Cup Peas, frozen
Place the above ingredients into pot with cooked vegetables.
Bring stock to a boil: Boil for about a minute.
Add the cooked pasta and grains.
Mix and stir over high heat for a couple of minutes or until pasta and grains are hot and ready to serve.
Serving Size 3/4 Cup Servings Per Recipe 12 Calories 219 Calories from Fat 31 Total Fat 4g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 70mg Total Carbohydrate 41g Dietary Fiber 6g Sugars 2g Protein 9g
