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Recipe by: camara
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See below ingredients and instructions of the recipe
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
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
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