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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: 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
| Ingredients:
1/4 Teaspoon(s) Crushed red chili flakes
1/2 Teaspoon(s) Dried provolone (optional) =OR=- Monterey Jack =OR=- Muenster cheese
1 Pinch(s) Asafetida (optional)
2 Tablespoon(s) Canola oil
1 Cup(s) Sliced scallions
1/2 Cup(s) Chopped green bell pepper
3 Garlic cloves; minced
2 Cup(s) Shredded green cabbage
2 Cup(s) Cooked brown rice
3 Cup(s) Cooked brown lentils
1 Cup(s) Vegetable stock
1 Cup(s) Frozen peas; thawed |
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