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CATEGORY CUISINE TAG YIELD
Vegetables Vegetarian Diabetic, Casseroles, Main dish, Vegetarian, Low-fat/cal 8 Servings

INGREDIENTS

1/4 ts Crushed red chili flakes
1/2 ts Turmeric
1 pn Asafetida (optional)
2 tb Canola oil
1 c Sliced scallions
1/2 c Chopped green bell pepper
3 Garlic cloves; minced
2 c Shredded green cabbage
2 c Cooked brown rice
3 c Cooked brown lentils
1 c Vegetable stock
1 c Frozen peas; thawed

INSTRUCTIONS

Preheat oven to 350 degrees F.
In a large skillet, saute chili, turmeric and asafetida in oil for 2
minutes.
Add scallions, bell pepper, garlic and cabbage and saute for 5
minutes.
Combine with rice, lentils, stock and peas in a baking dish and bake
for 20 minutes.  Serve warm.
Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg
chol, 35 mg calcium
HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip

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