Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Main Dish Casseroles
Vegetarian Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 ts Crushed red chili flakes
1/2 ts Turmeric
1 pn Asafetida (optional)
2 tb Canola oil
1 c Sliced scallions
1/2 c Chopped green bell pepper
3 Garlic cloves -- minced
2 c Shredded green cabbage
2 c Cooked brown rice
3 c Cooked brown lentils
1 c Vegetable stock
1 c Frozen peas -- thawed
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
