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Ingredientes
- 10 c. Water
- 12 ounce Lentils, rinsed and liquid removed
- 1/2 c. Brown rice, uncooked
- 1Â 1/2 tsp Miso, up to 2 tsp.
- 1 c. Scallions, minced w/tops
- 1 c. Celery, minced
- Â Â 1/ c sliced carrot
- 1/2 c. Green bell pepper
- 1/4 c. Chopped cilantro, or possibly to taste
- 2 Tbsp. Fresh ginger root, grated
- 4 tsp Garlic, chopped
- 1/4 c. Tamari soy sauce, low sodium
- 2 Tbsp. Rice vinegar, or possibly cider vinegar
- 1/2 tsp Salt, optional
- Â Â Warm pepper to taste
Direcciones
- Bring water to a boil in 4- qt pot. Stir in lentils and brown rice; reduce heat to medium. Add in the miso, stir well and boil gently uncovered till 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, carrot, gingerroot and garlic. Cook 3 - 4 min, just till celery, green pepper and carrots are tender. The vegetables may also be braised in water, wine or possibly balsamic vinegar.
- Stir vegetables and remaining ingredients into lentil mix. Serve with additional warm pepper sauce (or possibly warm pepper sesame oil) at the table.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3293g | |
| Calories 1729 | |
| Calories from Fat 67 | 4% |
| Total Fat 7.74g | 10% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3903mg | 163% |
| Potassium 4683mg | 134% |
| Total Carbs 312.61g | 83% |
| Dietary Fiber 116.7g | 389% |
| Sugars 20.49g | 14% |
| Protein 104.27g | 167% |
