Lentil-rice Surprise Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Lentils, dried
1/4 cup: Water,
1 medium: Onion,
Garlic clove, chopped
Celery stalks, chopped
28 ounce: Tomato, canned
1 tsp: Dill weed,
3 cup: Rice, cooked
1 cup: Bread crumbs,
Directions:
Recipe by: The McDougall Plan Cover lentils with water, bring to a
boil, cover, simmer over low heat about 1-1 1/2 hours until tender.
Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add
onion, garlic and celery. Cook over medium-low heat until tender,
about 15 minutes. Add tomatoes, drained lentils, 1/2 c lentil water,
cooked rice and dill weed. Mix well. Using a 3 quart casserole,
sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture
into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of
time and cooked when cold. Add 15 minutes to oven cooking time. FROM
The Mcdougall Plan :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp
boil, cover, simmer over low heat about 1-1 1/2 hours until tender.
Drain liquid, reserving 1/2 cup. Heat 1/4 c water in large pot, add
onion, garlic and celery. Cook over medium-low heat until tender,
about 15 minutes. Add tomatoes, drained lentils, 1/2 c lentil water,
cooked rice and dill weed. Mix well. Using a 3 quart casserole,
sprinkle a few breadcrumbs over the bottom. Pour lentil-rice mixture
into the casserole. Sprinkle the rest of the crumbs over the top.
Bake at 350F for 45 minutes. HELPFUL HINT: This may be made ahead of
time and cooked when cold. Add 15 minutes to oven cooking time. FROM
The Mcdougall Plan :
D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80
Source from luhu.jp