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photo Herbed Polenta with Beans and Bok Choy Recipe | Say Mmm

Herbed Polenta with Beans and Bok Choy

When writer, speaker, and registered dietitian Jill Nussinow offered to send me a copy of her new DVD Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes, I said yes faster than you can pressure cook a potato. I've been
5 Servings - blog.fatfreevegan.com
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Servings:5  | Calories:149 | Total Fat:4g  | Chol:330mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 4g
6 %
Sat Fat 2g
10 %
Total Carb 10g
3 %
Fiber 3g
12 %
Sugars 3g
---
Cholesterol 330mg
110 %
Sodium 1212mg
51 %
Protein 19g
38 %
Calories:
52% Kidney
25% Others combined
11% Parmesan
10% Vegetable broth
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : White balsamic vinegar, Polenta

Ingredients

1 small onion, chopped
3 cloves garlic, minced
1 red, yellow, or orange bell pepper, chopped (or a combination of colors)
8 ounces baby portobello mushrooms, sliced
1/2 cup vegetable broth
6 ounces baby bok choy, sliced
1 14 ounce can kidney or cannelloni beans, drained (or beans of choice)
1 teaspoon dried basil
salt and freshly ground black pepper
1 teaspoon white balsamic vinegar
Optional: Vegan Parmesan
4 1/4 cups water
1 cup polenta
2 teaspoons minced garlic
1 teaspoon salt
1 bay leaf
3 tablespoons chopped basil (I used 2 teaspoons dried)
2 tablespoons chopped Italian parsley
2 teaspoons chopped oregano
1 teaspoon chopped rosemary

 Directions : View recipe directions on blog.fatfreevegan.com
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