Servings
1
Ingredients
- 10 cups Water
- 12 ounce Lentils, rinsed and drained
- 1/2 cup Brown rice, uncooked
- 1 1/2 teaspoons Miso, up to 2 teaspoons
- 1 cup Scallions, chopped w/tops
- 1 cup Celery, chopped
- 1/2 cup Green bell pepper
- 1/4 cup Minced cilantro, or to taste
- 2 tablespoons Fresh ginger root, grated
- 4 teaspoons
- 1/4 cup Tamari soy sauce, low sodium
- 2 tablespoons Rice vinegar, or cider vinegar
- 1/2 teaspoon Salt, optional
- Hot pepper to taste
Directions
- Bring water to a boil in 4- quart pot.
- Stir in lentils and brown rice; reduce heat to medium.
- Add the miso, stir well and boil gently uncovered until lentils and rice are tender but not mushy, about 30 minutes.
- Meanwhile, spray a nonstick skillet with cooking spray and stir in scallions, celery, green pepper, carrot, gingerroot and garlic.
- Cook 3 – 4 minutes, just until celery, green pepper and carrots are tender.
- The vegetables may also be braised in water, wine or balsamic vinegar.
- Stir vegetables and remaining ingredients into lentil mixture.
- Serve with additional hot pepper sauce (or hot pepper sesame oil) at the table.
- Per serving: 275 Calories; 1g Fat (4% calories from fat); 19g Protein; 49g Carbohydrate; 0mg Cholesterol; 810mg Sodium Posted to Digest eat-lf.
- v096.
- n172 Date: Tue, 01 Oct 1996 00:10:51 +0000 From: ilenewar@starnetinc.com