| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Asian | Main dishes, Soup | 6 | Servings | |
INGREDIENTS
| 10 | c | Water |
| 12 | oz | Lentils rinsed and drained |
| 1/2 | c | Brown Rice, uncooked |
| 1 | c | Scallions, chopped |
| Tops included | ||
| 1 | c | Celery, chopped |
| 1/2 | c | Green Bell Pepper |
| 1/2 | c | Parsley chopped |
| 2 | T | Ginger Root, grated |
| 4 | t | Garlic, minced |
| 1/4 | c | Soy Sauce, Low Sodium |
| 2 | T | Rice Vinegar, or white wine |
| or | ||
| cider vinegar | ||
| 1/2 | t | Salt, optional |
| Hot Pepper Sauce, to taste | ||
| 282.3 | : | Fat 1.3 g : Carbs 51.3 g : |
INSTRUCTIONS
Bring water to a boil in 4 qt pot. Stir in lentils and brown rice, reduce heat to med and boil gently uncovered until lentils and rice are tender but not mushy, about 30 min. Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, parsley, gingerroot and garlic. Cook 3 - 4 min, just until celery and green pepper are tende. (May cook the above in water, wine or balsamic vinegar.) Stir veggie and remaining ingredients into lentil mixture. Serve additional vinegar at the table. Notes: Cal Protein 19.4 g : Sodium 441 mg : Dietary Fiber 18.8 g : CFF 3.9% Per serving: 282 Calories; 1g Fat (4% calories from fat); 19g Protein; 51g Carbohydrate; 0mg Cholesterol; 790mg Sodium Recipe By: Woman's Day March 1991 (Reggie Dwork) Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 00:20:57 +0000 From: Ilene Warfield <ilenewar@STARNETINC.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 221
Calories From Fat: 10
Total Fat: 1.2g
Cholesterol: 1.7mg
Sodium: 843mg
Potassium: 395.8mg
Carbohydrates: 44.1g
Fiber: 7.5g
Sugar: 4.7g
Protein: 10.9g