Super grain and lentil bites
Chef
Steven Olesen
Hospital
Stanford Health
Prep time
45 minutes
Cook time
20 minutes
Yield
20 servings
Recipe type
Plant Forward
Award
Finalist
Image
ingredients
Ingredients
20 ounces organic quinoa
20 ounces organic wild rice
20 ounces couscous
10 ounces organic green lentils
10 ounces organic oats
20 ounces mushrooms
5 ounces onions
5 ounces leeks
10 ounces beets
5 ounces bread crumbs
2 1/2 ounces parsley
2 1/2 ounces oregano
1/8 ounce paprika
5 eggs
7 1/2 ounces Parmesan cheese
5 ounces olive oil
Salt, to taste
Pepper, to taste
20 ounces organic wild rice
20 ounces couscous
10 ounces organic green lentils
10 ounces organic oats
20 ounces mushrooms
5 ounces onions
5 ounces leeks
10 ounces beets
5 ounces bread crumbs
2 1/2 ounces parsley
2 1/2 ounces oregano
1/8 ounce paprika
5 eggs
7 1/2 ounces Parmesan cheese
5 ounces olive oil
Salt, to taste
Pepper, to taste
preparation
Instructions
1. Cook all grains, lentils, and beets separately until tender. Drain any excess liquid well and allow to cool.
2. Cook sliced mushrooms, chopped onions, and sliced leeks with 1 ounce of olive oil over medium heat until they are done and dry. Let cool.
3. Combine all cooked and cooled ingredients with chopped fresh herbs. Add eggs, breadcrumbs, Parmesan cheese, and paprika. Blend in a food processor until smooth.
4. Form the mixture into 2-ounce balls, pan sear with olive oil, and finish in the oven. Hold for service.
2. Cook sliced mushrooms, chopped onions, and sliced leeks with 1 ounce of olive oil over medium heat until they are done and dry. Let cool.
3. Combine all cooked and cooled ingredients with chopped fresh herbs. Add eggs, breadcrumbs, Parmesan cheese, and paprika. Blend in a food processor until smooth.
4. Form the mixture into 2-ounce balls, pan sear with olive oil, and finish in the oven. Hold for service.
Notes
Serve these bites with spaghetti squash and sun dried tomato sauce by following the spaghetti with a twist recipe.
