| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Spanish | Main dish, Ovo-lacto | 15 | Enchiladas |
INGREDIENTS
| 1 | Box Spanish Quick Brown Rice | |
| 1/2 | c | Lentils |
| 2 | c | Water |
| 2 | c | Grated cheese |
| 16 | oz | Enchilada sauce |
| 15 | Corn tortillas; moistened |
INSTRUCTIONS
Prepare contents of box according to package directions. Cook lentils in the 2 cups of water and drain off excess water. (Note: lentils and rice will cook in the same amount of time). Mix the rice and lentils and place 2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and cover with enchilada sauce. Sprinkle with cheese and place in oven for 20 minutes at 300 F. Source: Arrowhead Mills "Quick Brown Rice" tri-fold Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission) Electronic format courtesy of: Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/am.zip
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