| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Spanish | Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | Vegetable stock |
| 1/2 | c | Green lentils, rinsed |
| 1/2 | c | Brown rice |
| 1 | Can, 19 oz/540ml stewed | |
| tomatoes | ||
| 3/4 | t | Dried basil |
| Salt and pepper | ||
| 1 | c | Shredded Cheddar cheese |
INSTRUCTIONS
Conventional method: In saucepan, combine stock, lentils, rice, tomatoes and basil; bring to boil. Reduce heat, cover and simmer for 50-60 minutes or until lentils and rice are tender and most of the liquid is absorbed.Microwave method: In 12-cup microwaveable casserole combine all ingredients except salt and pepper and cheese. Microwave at medium for 40-45 minutes or until lentils and rice are tender and most of the liquid is absorbed. Let stand covered, for 5 minutes. both methods: Season with salt and pepper to taste. Spoon onto plates and sprinkle with cheese. Recipe By : mcrae@cs.ubc.ca (Valerie McRae) Posted to FOODWINE Digest 28 Sep 96 Date: Sun, 29 Sep 1996 17:25:12 -0400 From: Eileen & Bob Holze <beck4@ASAN.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 822
Calories From Fat: 357
Total Fat: 40.8g
Cholesterol: 118.7mg
Sodium: 709.3mg
Potassium: 458.6mg
Carbohydrates: 87.2g
Fiber: 8g
Sugar: 4.2g
Protein: 35.6g