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Truffle and Parmesan Popcorn

Hands-on time 10 mins
Total time 15 mins
Yield

Serves 4 (serving size: about 2 2/3 cups)

Folks often forget that popcorn is a great whole-grain snack, and a hefty serving size has a modest calorie count. Here, a delicious and quick way to snazz up your bowl.

Ingredients

  • 1 tablespoon canola oil
  • 1/3 cup unpopped popcorn
  • 1 tablespoon white or black truffle oil
  • Cooking spray
  • 1 ounce finely grated Parmigiano-Reggiano cheese (about 1/4 cup)
  • 2 tablespoons chopped fresh chives
  • 1/8 teaspoon salt

Nutrition Information

  • calories 144
  • fat 9.5 g
  • satfat 1.9 g
  • monofat 5 g
  • polyfat 1.5 g
  • protein 4 g
  • carbohydrate 11 g
  • fiber 2 g
  • sugars 0 g
  • Est. Added Sugars 0 g
  • cholesterol 5 mg
  • iron 0 mg
  • sodium 187 mg
  • calcium 85 mg

How to Make It

  1. Heat a Dutch oven over medium-high heat. Add canola oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops. Drizzle with truffle oil; toss well. Lightly coat popcorn with cooking spray. Add cheese, chives, and salt; toss well.

Cook's Notes

Executive Editor at Cooking Light, Ann Pittman, explores whole grain's all-around awesomeness in her new book, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice. This complete guide to healthy, hearty, and incredibly versatile whole grains includes something for everyone and offers innovative new techniques to ensure the most flavorful results. From simple, delicious sides to satisfying mains and sublime desserts, this James Beard Award-winning author educates, inspires and does not disappoint. Discover a whole new way of looking at whole grains, how they are prepared, and how they can be incorporated into a healthy diet at every meal.

Also appeared in: Oxmoor House, March, 2016, Everyday Whole Grains: 175 Recipes from Amaranth to Wild Rice;