Preheat 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 firstname.lastname@example.org (Katie M Weber) on Apr 21, 1998
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|Serving Size: 1 Serving (237g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 36 (35%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 104
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