| 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 momqat@juno.com (Katie M Weber) on Apr 21,
1998
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