1/4 tsp Crushed red chili flakes
1/2 tsp Turmeric
1 pinch Asafetida (optional)
2 tbsp Canola oil
1 cup Sliced scallions
1/2 cup Chopped green bell pepper
3 Garlic cloves, minced
2 cup Shredded green cabbage
2 cup Cooked brown rice
3 cup Cooked brown lentils
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
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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