Servings
6 s
Ingredients
- 10 cups Water
- 12 ounce
- 1/2 cup Brown rice, uncooked
- 1 cup Scallions,chopped
- Tops included
- 1 cup Celery, chopped
- 1/2 cup Green bell pepper
- 1/2 cup
- 2 tablespoons Ginger Root,grated
- 4 teaspoons
- 1/4 cup Soy Sauce,Low Sodium
- 2 tablespoons Rice Vinegar, or white wine or cider vinegar
- 1/2 teaspoon Salt, optional
- Hot Pepper Sauce, to taste
Directions
- Bring water to a boil in 4 qt pot.
- Stir in lentils and brown rice, reduce heat to med and boil gently uncovered until lentils and rice are tender but not mushy, about 30 min.
- Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, parsley, gingerroot and garlic.
- Cook 3 – 4 min, just until celery and green pepper are tende.
- (May cook the above in water, wine or balsamic vinegar.
- ) Stir veggie and remaining ingredients into lentil mixture.
- Serve additional vinegar at the table.
- ‹‹‹‹‹ Notes: Cal 282.
- 3 : Fat 1.
- 3 g : Carbs 51.
- 3 g : Protein 19.
- 4 g : Sodium 441 mg : Dietary Fiber 18.
- 8 g : CFF 3.
- 9% Per serving: 282 Calories; 1g Fat (4% calories from fat); 19g Protein; 51g Carbohydrate; 0mg Cholesterol; 790mg Sodium Recipe By: Woman’s Day March 1991 (Reggie Dwork) Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 00:20:57 +0000 From: Ilene Warfield
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