| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
4 |
Servings |
INGREDIENTS
| 6 |
|
Scallions — thinly sliced |
| 3 |
|
Cloves garlic — thinly |
|
|
Sliced |
| 2 |
|
Carrots — peeled and |
|
|
Sliced |
| 8 |
oz |
Mushrooms — quartered |
| 1 |
c |
Rice |
| 1 |
c |
Lentils — dried, red |
| 1 1/2 |
ts |
Salt |
| 1 |
ts |
Coriander |
| 1 |
ts |
Cumin |
| 1 |
ts |
Ginger |
| 1 |
ts |
Tumeric |
| 4 |
c |
Water |
| 8 |
oz |
Kale or spinach |
| 1 |
c |
Nonfat yogurt |
INSTRUCTIONS
Saute scallions and garlic for three minutes or until slightly softened.
Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes
or until carrots are crisp - tender. Add the rice and lentils, salt,
coriander, cumin, ginger and tumeric and stir to coat. Add the water and
bring to boil over high heat. Adjust the heat so the mixture bubbles
gently. Cover and cook for 15 minutes. Stir in the kale. Cover and
cook for 2 minutes or just until the kale is slightly wilted. Top each
portion with 1/4 cup of yogurt.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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