Makes 21 - 1/2 cup servings.
2 cups dry Kashi Pilaf (2 packets), cooked and cooled
4 cups water
2 Tbsp olive oil
3 cloves garlic, peeled and crushed
1-1/2 cups yellow onion, diced
1 cup carrots, sliced thin diagonally
1/2 cup celery, diced
Jalapeño pepper, seeded and minced
1 Tbsp each ground cumin and coriander
2 tsp chili powder
1-1/2 cups tomato, diced
15 oz. can kidney beans, well drained
1/2 cup frozen or canned corn
3 Tbsp dried parsley
3 Tbsp fresh cilantro, chopped well
16 oz. fresh or jar salsa
Cook Kashi Pilaf according to directions on package then set aside to cool.

Heat olive oil in skillet. Add garlic, onion, carrots, celery and jalapeño and sauté until onions and garlic are golden brown. Add all spices, cooked and cooled Kashi, kidney beans, tomato, corn and blend well. Remove from heat. Stir in parsley and cilantro. Cool completely and blend in salsa. Serve with tortilla chips or roll in a warmed tortilla or pita bread.

Serving Size 1/2 cup
Serving Per Container 21
Calories 100
Calories From Fat 18

*Percent Daily Values (DV) are based on a 2,000 calorie diet. Amount/Serving %DV* Amount/Serving %DV*


Total Fat 2g % Total Carb 19g %
Saturated Fat 0g 0% Dietary Fiber 5g %
Cholesterol 0mg 0% Sugars 4g
Sodium 150mg % Protein 4g