Recipe By :
Serving Size : 4 Preparation Time :0:35
Categories : Grains And Beans
Amount Measure Ingredient -- Preparation Method
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6 Scallions -- thinly sliced
3 cl Garlic -- thinly sliced
2 Carrots -- peeled and sliced
8 oz Mushrooms -- quartered
1 c Rice
1 c Dried red lentils
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
Saute scallions and garlic for 3 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.
