| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Main dish, Casseroles, Vegetarian, Vegan | 8 | Servings |
INGREDIENTS
| 1/4 | ts | Crushed red chili flakes |
| 1/2 | ts | Turmeric |
| 1 | pn | Asafetida (optional) |
| 2 | tb | Canola oil |
| 1 | c | Scallions, sliced |
| 1/2 | c | Green bell pepper, chopped |
| 3 | Garlic cloves, minced | |
| 2 | c | Green cabbage, shredded |
| 2 | c | Brown rice, cooked |
| 3 | c | Brown lentils, cooked |
| 1 | c | Vegetable stock |
| 1 | c | Frozen peas, thawed |
INSTRUCTIONS
Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Posted to MM-Recipes Digest by [email protected] (Katie M Weber) on Apr 21, 1998
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