I made the best concoction for my lunch this week. I had to share it because it tastes so good I almost forgot how healthy it was. the bonus is that it makes enough that I had a nice big helping for lunch, and was able to freeze some for future meals. It's so good, I may even use it to fill whole grain tortillas for some incredible veggie enchiladas.
(In a crockpot) Just take a large can of Enchilada sauce, a cup of wild rice and a half cup of Bulgar wheat (all wild rice if you're avoiding gluten) put enough water in it to make the measurements of liquid correct according to your rice and wheat packages...chop up an onion in there, and cook on low overnight. Shred a little cheddar cheese over the top, or you could use fat free...and it is so delish. it's like eating beefy enchilada filling...Yum! You can make the enchilada sauce from scratch if you want to, that way you avoid the sodium too. The great thing is, a whole cup and a half of this filling meal only has 400 calories...and they are all whole grain, dairy and veggie.
Enchilada Sauce
* 3 tablespoons olive oil
* 1 tablespoon rice flour
* 1/4 cup chili powder
* 2 cups vegetable stock
* 10 ounces tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon ground cumin
Directions
In a medium saucepan heat oil, add rice flour, smoothing and stirring with a wooden spoon. Cook for 1 minute. Add chili powder and cook for 30 seconds. Add stock, tomato paste, oregano, and cumin. Stir to combine. Bring to a boil, reduce heat to low and cook for 15 minutes. The sauce will thicken and smooth out. Adjust the seasonings. Serve atop your favorite enchiladas.
