| 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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