| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Asian |
Dishes, Soups &, Stew |
1 |
Servings |
INGREDIENTS
| 10 |
c |
Water |
| 12 |
oz |
Lentils, rinsed and drained |
| 1/2 |
c |
Brown rice, uncooked |
| 1 1/2 |
ts |
Miso, up to 2 teaspoons |
| 1 |
c |
Scallions, chopped w/tops |
| 1 |
c |
Celery, chopped |
|
|
1/ c sliced carrot |
| 1/2 |
c |
Green bell pepper |
| 1/4 |
c |
Minced cilantro, or to taste |
| 2 |
tb |
Fresh ginger root, grated |
| 4 |
ts |
Garlic, minced |
| 1/4 |
c |
Tamari soy sauce, low sodium |
| 2 |
tb |
Rice vinegar, or cider vinegar |
| 1/2 |
ts |
Salt, optional |
|
|
Hot pepper to taste |
INSTRUCTIONS
Bring water to a boil in 4- quart pot. Stir in lentils and brown rice;
reduce heat to medium. Add the miso, stir well and boil gently uncovered
until lentils and rice are tender but not mushy, about 30 minutes.
Meanwhile, spray a nonstick skillet with cooking spray and stir in
scallions, celery, green pepper, carrot, gingerroot and garlic. Cook 3 - 4
minutes, just until celery, green pepper and carrots are tender. The
vegetables may also be braised in water, wine or balsamic vinegar.
Stir vegetables and remaining ingredients into lentil mixture. Serve with
additional hot pepper sauce (or hot pepper sesame oil) at the table.
Per serving: 275 Calories; 1g Fat (4% calories from fat); 19g Protein; 49g
Carbohydrate; 0mg Cholesterol; 810mg Sodium
Posted to Digest eat-lf.v096.n172
Date: Tue, 01 Oct 1996 00:10:51 +0000
From: ilenewar@starnetinc.com
A Message from our Provider:
“You’re not God’s judge. One day you’ll discover it’s the other way around”