2 tbs. canola oil
½ lb. mushrooms, cleaned and sliced thin
6 medium garlic cloves, minced
1-bunch baby carrots (4 oz.), cut into long slender fingers
½ cup whole wheat cous cous or quinoa
2 cups vegetable broth or water
2 tbs. white wine
Salt and ground black pepper, to taste
½ lb. greens (spinach, collards, kale, Swiss chard, mustard greens, etc.)
1. Preheat oven to 350’F.
2. Heat oil in large skillet. Add mushrooms and garlic and sauté over medium heat until mushrooms release their juices, about 5 minutes.
3. Stir in carrots, cous cous, broth, white wine, and 1 tsp. of salt and pepper, or to taste. Sauté for 2 minutes.
4. Layer half of greens and then half of mushroom mixture into baking dish or covered 2-qt casserole. Repeat with remaining greens and mushroom mixture. Pour any broth remaining in skillet over layers.
5. Cover and bake for 30 minutes. Serve immediately
Per serving: 210 calories, 8.7g fat 0.7g sat fat, 27g carbohydrate, 7.2g protein, 4.1g fiber.