| 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 |
ts |
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>
A Message from our Provider:
“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”