1/4 tsp Crushed red chili flakes
1/2 tsp Turmeric
1 pinch Asafetida (optional)
2 tbsp Canola oil
1 cup Scallions, sliced
1/2 cup Green bell pepper, chopped
3 Garlic cloves, minced
2 cup Green cabbage, shredded
2 cup Brown rice, cooked
3 cup Brown lentils, cooked
1 cup Vegetable stock
1 cup Frozen peas, thawed
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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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