| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Diabetic, Casseroles, Main dish, Vegetarian, Low-fat/cal |
8 |
Servings |
INGREDIENTS
| 1/4 |
ts |
Crushed red chili flakes |
| 1/2 |
ts |
Turmeric |
| 1 |
pn |
Asafetida (optional) |
| 2 |
tb |
Canola oil |
| 1 |
c |
Sliced scallions |
| 1/2 |
c |
Chopped green bell pepper |
| 3 |
|
Garlic cloves; minced |
| 2 |
c |
Shredded green cabbage |
| 2 |
c |
Cooked brown rice |
| 3 |
c |
Cooked brown lentils |
| 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
HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate)
Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen
Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
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