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Ingredientes
- 10 c. Water
- 12 ounce Lentils rinsed and liquid removed
- 1/2 c. Brown Rice uncooked
- 1 c. Scallions minced Tops included
- 1 c. Celery minced
- 1/2 c. Green Bell Pepper
- 1/2 c. Parsley minced
- 2 Tbsp. Ginger Root grated
- 4 tsp Garlic chopped
- 1/4 c. Soy Sauce Low Sodium
- 2 Tbsp. Rice Vinegar or possibly white wine or possibly cider vinegar
- 1/2 tsp Salt optional Warm Pepper Sauce to taste
Direcciones
- Bring water to a boil in 4 quart pot. Stir in lentils and brown rice, reduce
- heat to med and boil gently uncovered till 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, parsley, gingerroot and garlic. Cook 3 -
- 4 minutes, just till celery and green pepper are tende. (May cook the above in water, wine or possibly balsamic vinegar.)
- Stir veggie and remaining ingredients into lentil mix. Serve additional vinegar at the table.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 532g | |
| Recipe makes 6 servings | |
| Calories 279 | |
| Calories from Fat 10 | 4% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.21g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 586mg | 24% |
| Potassium 740mg | 21% |
| Total Carbs 50.18g | 13% |
| Dietary Fiber 19.0g | 63% |
| Sugars 2.46g | 2% |
| Protein 17.16g | 27% |
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