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Bob's Red Mill Gluten Free Nutritional Yeast Large Flake Description
Nutritional yeast is a unique vegetarian food with a pleasantly cheesy flavor and a powerful nutritional punch! It is a good source of B vitamins, including B12, and provides 8 grams of protein per serving. For a rich umami flavor, add nutritional yeast to sauces, scrambles, kale chips, crackers and biscuits. To boost nutrition and please your taste buds, sprinkle over vegetables, baked potatoes or popcorn.
Directions
Store in a cool, dry place. Keeps best sealed for freshness.
Free Of
Gluten.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/4 Cup (15 g)
Servings per Container: About 9
| Amount Per Serving | % Daily Value |
|
| Calories | 60 | |
|
| Total Fat | 0.5 g | 1% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 25 mg | 1% |
|
| Total Carbohydrate | 5 g | 2% |
|
| Dietary Fiber | 3 g | 11% |
|
| Total Sugars | 0 g | |
|
| Includes 0% Added Sugars | | 0% |
|
| Protein | 8 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 6 mg | 0% |
|
| Iron | 1 mg | 6% |
|
| Potassium | 264 mg | 6% |
|
| Thiamin | 11.8 mg | 980% |
|
| Riboflavin | 9.7 mg | 750% |
|
| Niacin | 46 mg | 290% |
|
| Vitamin B6 | 5.9 mg | 350% |
|
| Folate (1076mcg folic acid) | 1828 mcg DFE | 460% |
|
| Vitamin B12 | 17.6 mcg | 730% |
|
Other Ingredients: Inactive Nutritional Yeast [dried yeast, niacin (vitamin B3), pyridoxine hydrochloride (vitamin B6), riboflavin (vitamin B2), thiamin hydrochloride (vitamin B1), folic acid, vitamin B12].
Tested and confirmed gluten free in Bob's Red Mill's quality control laboratory.
Manufactured in a facility that also uses tree nuts, soy, wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Zucchini & Mushroom Risotto
[vc_row][vc_column][vc_column_text]Treat yourself to a warm bowl of comforting flavors with this zucchini and mushroom risotto. Arborio, carnaroli or vialone rice is gently simmered and stirred with a savory broth until it reaches a creamy, velvety consistency. Earthy zucchini and mushrooms join leeks, garlic, turmeric and sage, creating a deliciously layered dish that’s nuanced and elegant.
Zucchini & Mushroom Risotto
- 1-1/2 cups organic arborio rice (carnaroli rice or vialone rice, sorted and rinsed)
- 2 Tbsp. ghee (or vegan butter)
- 4 cups organic vegetable broth (store-bought or homemade, at room temperature)
- 1 cup lukewarm water
- 1/2 cup white wine (optional)
- 2 tsp. turmeric root (minced, or turmeric powder)
- 1/2 cup leek (chopped)
- 2 garlic cloves (minced)
- 1-2 tsp. dried thyme
- 2-3 fresh sage leaves
- 1 medium zucchini (finely grated (should come to 2 cups))
- 1 cup shitake mushrooms (sliced)
- 1 tsp. umami blend spice
- Salt (to taste)
- Pepper (to taste)
- 1 tsp. truffle oil (or truffle powder)
- Lemon juice
- Lemon zest
- Chives
- Nutritional yeast (or Parmesan cheese, for serving)
- In large skillet over medium heat, melt butter of choice and sauté leeks, turmeric and garlic for about 5 minutes or until soft and fragrant. Add in grated zucchini and shitake pieces, and cook down 5-10 minutes, until tender and soft.
- Add rice and stir frequently 2-3 minutes until slightly toasted.
- Add white wine, if using, to deglaze pan, stirring frequently and scraping any browned bits from bottom of skillet.
- Stir in salt, umami spice, pepper and truffle oil. Add 1/2 cup vegetable broth and fresh herbs. Stir together until completely absorbed by rice.
- Add another 1/2 cup broth and repeat, continuing to add broth 1/2 cup at a time until it’s all absorbed and rice is fully cooked. (Note: Add extra 1/2-cup water if needed to complete the cooking of the rice.)
Prior to serving, stir in Parmesan, lemon juice and lemon zest. Garnish with chopped chives and drops of truffle oil.
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