| 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 |
tb |
Ginger Root,grated |
| 4 |
ts |
Garlic, minced |
| 1/4 |
c |
Soy Sauce,Low Sodium |
| 2 |
tb |
Rice Vinegar, or white wine or cider vinegar |
| 1/2 |
ts |
Salt, optional |
|
|
Hot Pepper Sauce, to taste |
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 282.3
: Fat 1.3 g
: Carbs 51.3 g
: 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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