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CATEGORY CUISINE TAG YIELD
4 Servings

INGREDIENTS

6 Scallions, thinly sliced
3 Cloves garlic, thinly
Sliced
2 Carrots, peeled and
Sliced
8 oz Mushrooms, quartered
1 c Rice
1 c Lentils, dried red
1 1/2 t Salt
1 t Coriander
1 t Cumin
1 t Ginger
1 t Tumeric
4 c Water
8 oz Kale or spinach
1 c Nonfat yogurt

INSTRUCTIONS

Saute scallions and garlic for three minutes or until slightly
softened. Add carrots and mushrooms and sautee, stirring occasionally
for 5 minutes or until carrots are crisp - tender.      Add the rice
and lentils, salt, coriander, cumin, ginger and tumeric and stir to
coat.  Add the water and bring to boil over high heat.      Adjust the
heat  so the mixture bubbles gently.  Cover and cook for 15 minutes.  
Stir in  the kale. Cover and cook for 2 minutes or just until the kale
is  slightly wilted. Top each portion with 1/4 cup of yogurt.  Recipe
By     :  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 97
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 1.9mg
Sodium: 954.6mg
Potassium: 946.2mg
Carbohydrates: 42.1g
Fiber: 3.1g
Sugar: 9.1g
Protein: 4.6g


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