MULTIGRAIN PASTA RECIPES
MULTIGRAIN BREAD RECIPE | ALLRECIPES
No-knead bread recipe.
Provided by Boosayky
Categories Wheat Bread
Total Time 14 hours 55 minutes
Prep Time 10 minutes
Cook Time 45 minutes
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Whisk all-purpose flour, whole wheat flour, wheat cereal mix, salt, and yeast together in a large bowl. Pour in water; stir until well blended. Cover bowl with plastic wrap and let dough rest at room temperature, 12 to 18 hours.
- Push dough gently to deflate; form into a ball. Transfer to a bread pan. Let dough rest, 2 to 4 hours.
- Preheat oven to 425 degrees F (220 degrees C). Make a 1/2-inch cut in the top of the dough.
- Bake in the preheated oven until crust is well-browned, about 45 minutes.
Nutrition Facts : Calories 193.8 calories, CarbohydrateContent 40.9 g, FatContent 0.7 g, FiberContent 3 g, ProteinContent 6.1 g, SaturatedFatContent 0.1 g, SodiumContent 235.9 mg, SugarContent 0.2 g
VEGETABLE AND PASTA SOUP RECIPE | EATINGWELL
A slow-cooker will do all the work for this delicious, diabetic-friendly Vegetable and Pasta Soup. Opt for vegetable stock to make this soup vegetarian.
Provided by Diabetic Living Magazine
Categories Healthy Fall Pasta & Noodle Recipes
Total Time 4 hours 35 minutes
Number Of Ingredients 15
Steps:
- In a 3 1/2- to 5-qt. slow cooker combine cannellini beans, mushrooms, corn, onion, carrots zucchini and garlic. Stir in stock, tomato paste, Italian seasoning and salt.
- Cover and cook on low 7 to 8 hours or high 3 1/2 to 4 hours. If using low, turn to high. Stir in frozen beans and pasta. Cover and cook 45 minutes more.
- Before serving, stir in parsley. Sprinkle servings with cheese.
Nutrition Facts : Calories 212.9 calories, CarbohydrateContent 42 g, CholesterolContent 1.2 mg, FatContent 1.4 g, FiberContent 8.4 g, ProteinContent 10.2 g, SaturatedFatContent 0.4 g, SodiumContent 598.4 mg, SugarContent 13.2 g
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