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Suggest a better descriptionPreheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium Source: Vegetarian Gourmet, Autumn 1993 Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21, 1998
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Serving Size: 1 Serving (237g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 104 | ||
Calories from Fat: 36 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 705.8mg | 24 % | |
Potassium 49.6mg | 1 % | |
Total Carbohydrate 15.8g | 5 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 14.8g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 104
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