Recipe By : Preventions Quick & Healthy Cooking Fall 1992
Serving Size : 8 Preparation Time :0:00
Categories : Lentils Theme Week
Vegetables
Amount Measure Ingredient -- Preparation Method
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Ingredients:
4 teaspoons olive oil
1 1/2 cups sweet red peppers -- diced
1/2 cup onions -- minced
1 1/2 cups rice -- long-grain white or
-- brown
1/2 cup lentils
4 cups fatfree chicken broth
1 each bay leaf
1 teaspoon cumin
1/2 cup peas
Preparation Instructions:
In a 2 quart saucepan, heat the oil over medium high heat. Add the
carrots, peppers and onions. Saute 1 or 2 minutes.
Add rice and lentils. Saute stirring, for about 2 minutes. Add the
broth, bay leaf and cumin. Bring to boil. Stir once, cover and reduce
heat. Simmer 12 minutes.
Add peas, cover and cook until rice is tender and liquid has been
absorbed, 5 to 7 minutes. Discard the bay leaf.
Servings 8.
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NOTES : Source: Preventions Quick & Healthy Cooking Fall 1992
Per servings: 254 calories, 3.6 g fat 3 g dietary fibre
