|
Ingredients |
25 servings |
50 servings |
75 Servings |
100 Servings |
|
1.000 c. Pearled Sorghum Grain, Gluten Free (Nu Life Market) |
709.375gram(s) |
1.419kilogram(s) |
2.128kilogram(s) |
2.838kilogram(s) |
|
1.000 c. Pepper, Bell or Sweet, Red |
1.563pint(s) |
1.563quart(s) |
2.344quart(s) |
3.125quart(s) |
|
1.000 c. Squash, Yellow, Sliced, Frozen or Fresh |
1.563pint(s) |
1.563quart(s) |
2.344quart(s) |
3.125quart(s) |
|
12.000 oz. Roast Fingerling Potatoes |
2.344pound(s) |
4.688pound(s) |
7.031pound(s) |
9.375pound(s) |
|
1.000 c. Beets, fresh skin on |
1.563pint(s) |
1.563quart(s) |
2.344quart(s) |
3.125quart(s) |
|
0.250 c. Oil, Olive |
6.250fluidounce(s) |
1.563cup(s) |
1.172pint(s) |
1.563pint(s) |
- In an oven proof pan, roast the root vegetables; red pepper, squash and fingerling potatoes at 350 degrees coated with olive oil until fork tender.
- The fresh beets roast them separately for about 45 minutes and remove the skins with paper towels as they will be quite hot and cut into quarters.
- Pop the sorghum grain in a stainless steel pot with oil on medium heat and set aside when all kernels are popped.
- Mix all vegetables together and add popped sorghum grains and season to taste with salt and pepper.
|
Nutrients Per Serving |
||
|
Kilocalories |
263.929 |
kcal |
|
Protein |
3.905 |
g |
|
Carbohydrate |
32.593 |
g |
|
Fat, Total |
13.352 |
g |
|
Cholesterol |
0.000 |
mg |
|
Saturated Fat |
1.494 |
g |
|
Sodium |
115.647 |
mg |
|
Vitamin A (RE) |
58.993 |
RE |
|
Vitamin C |
24.616 |
mg |
|
Calcium |
6.230 |
mg |
|
Iron |
1.034 |
mg |
|
Dietary Fiber, Total |
1.905 |
g |
