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Servings: 6 |
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Nutritional Analysis |
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154 Calories |
0.8 Grams Fat |
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HSC Cafeterias, WVUH |
Featured on menu 1/14/03 |
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| Amount: | Ingredients: | |
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4 oz. |
Onion, diced |
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4 oz. |
Celery, diced | |
| 1 Tbsp. | Green Pepper, diced | |
| 1 clove | Garlic, minced | |
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¾ tsp. |
Thyme leaves, dried | |
| ¾ tsp. | Cajun-style seasoning | |
| ¼ tsp. | Rubbed sage | |
| 1 | Bay leaf (crush or place in strainer) | |
| 12 oz | Canned diced Tomatoes | |
| 2 ¼ cup | Vegetable Broth | |
| 4 oz.(dry weight) | Lentils | |
| 4 oz.(dry weight) | Brown Rice | |
| Spray pan with Pam. Sauté onion, celery, green pepper, garlic, thyme, Cajun seasoning, sage & bay leaf. Sauté until vegetables are soft, about 5 minutes. | ||
| Stir in tomatoes, vegetable broth, lentils, and rice. Bring to a boil; reduce heat and cover. | ||
| Simmer 20 to 30 minutes, until liquid is absorbed and rice is tender. Remove bay leaf before serving. | ||