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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 15 |
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Directions: Prepare contents of box according to package directions. Cook lentils in
the 2 cups of water and drain off excess water. (Note: lentils and rice
will cook in the same amount of time). Mix the rice and lentils and place
2 tablespoons full in each tortilla and roll. Place in a 9 x 13 pan and
cover with enchilada sauce. Sprinkle with cheese and place in oven for 20
minutes at 300 F.
Source: Arrowhead Mills "Quick Brown Rice" tri-fold
Copyright 1987 Arrowhead Mills, Inc. (Reprinted with permission)
Electronic format courtesy of: Karen Mintzias
Ingredients:
1 Box Spanish Quick Brown Rice
1/2 Cup(s) Lentils
2 Cup(s) Chicken bouillon powder
2 Cup(s) Grated cheese
16 Ounce(s) Enchilada sauce
15 Corn tortillas; moistened |
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