Path: swen.emba.uvm.edu!attmt1!attmtf!ip.att.net!wn4feed!worldnet.att.net!209.50.235.254!europa.netcrusader.net!128.32.206.55!newsfeed.berkeley.edu!su-news-hub1.bbnplanet.com!news.gtei.net!newsfeeder.agis.net!nntp.mainstreet.net!news.mainstreet.net!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Dancer^" Newsgroups: rec.food.recipes Subject: Vegetable-Lentil Pilaf Followup-To: rec.food.cooking Date: Sat, 25 Dec 1999 14:29:40 -0500 Organization: attcanada.net Lines: 33 Approved: phill@rt66.com Message-ID: <077301bf4f0e$6c9f9f40$0fa8c28e@appachee> Reply-To: "Dancer^" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:38514 Low-Fat Vegetable-Lentil Pilaf 1 cup green lentils 1 cup rice (white or brown) 2 1/2 cups water 3/4 cup vegetable stock 2 onions, chopped 1/2 cup carrots, diced 3 tablespoons garlic, minced 4 celery stocks, chopped 2 teaspoons ground cumin 1/2 teaspoon ground cinnamon 8 whole mushrooms, sliced 1 cup tomatoes, chopped 4 cups fresh spinach, cut in strips Place washed lentils in a saucepan, and cover with cold water. Bring to a boil, reduce heat, and cover. Simmer for 25-35 minutes. Drain. Bring the rice and 2 cups of water to a boil. Reduce heat and simmer for 20 minutes, covered. Set aside. Bring the vegetable stock to a boil in a saucepan. Add the onions and carrots and simmer for 10-12 minutes or until tender. Add the garlic, celery, cumin, and cinnamon and simmer for an additional 5 minutes. Add the lentils, mushrooms, and tomatoes to the pan. Heat through and stir in the spinach. Fold the lentil/spinach mixture into the rice. Makes 4 servings. Serving size: 2 cups Calories 180 Fat 1.5 g Sodium 160mg Fiber 4 g. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted weekly Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.