| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
|
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Lentils washed and sorted |
| 1/4 |
c |
White rice; (long grain is preferable) |
| 2 |
|
Good sized carrots; peeled chopped and diced |
| 2 |
|
Cloves garlic; |
| 1/2 |
c |
Mushrooms; sliced |
| 1 |
sm |
Onion |
| 1 |
ts |
Tarragon |
| 1 |
|
Tblspoon white wine vinegar |
| 1/8 |
ts |
Salt |
|
|
Pam or other fat free spray vegetable oil |
INSTRUCTIONS
put the rice in 3/4 cup boiling water and cover. put the lentils in 1 and
1/2 cup boiling water do not cover. (you want the beans harder than the
rice) saute the vergtables, garlic first with a few sprays of oil, add
carrots, then onion, add vinegar, and tarragon. spray more oil, wait 3
minutes, this is on low heat, by the way. when your rice is done, and your
lentils are not mushy yet, mix the two thoroughly.
Add the mushrooms, and the salt to the saute cook for 3 more minutes, ant
then transfer to large serving dish add your lentils and rice. mix well,
and serve.
serves 6 as a side dish, or 3 as a meal. this is a high carb, high fiber
and fat fee vegan recipe. (And it tastes wonderful and satisfying)
Posted to fatfree digest by James <dean.johnson@mcleodusa.net> on Jul 23,
1999, converted by MM_Buster v2.0l.
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