Bring water to a boil in 4 qt pot. Stir in lentils and brown rice, reduce heat to med and boil gently uncovered until 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, parsley, gingerroot and garlic. Cook 3 - 4 min, just until celery and green pepper are tende. (May cook the above in water, wine or balsamic vinegar.) Stir veggie and remaining ingredients into lentil mixture. Serve additional vinegar at the table. ????? Notes: Cal 282.3 : Fat 1.3 g : Carbs 51.3 g : Protein 19.4 g : Sodium 441 mg : Dietary Fiber 18.8 g : CFF 3.9% Per serving: 282 Calories; 1g Fat (4% calories from fat); 19g Protein; 51g Carbohydrate; 0mg Cholesterol; 790mg Sodium Recipe By: Womans Day March 1991 (Reggie Dwork) Posted to EAT-L Digest 30 Sep 96 Date: Tue, 1 Oct 1996 00:20:57 +0000 From: Ilene Warfield
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|Serving Size: 1 Serving (292g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 11 (4%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 13.6mg||0 %|
|Potassium 650.8mg||17 %|
|Total Carbohydrate 49.8g||15 %|
|Dietary Fiber 18.3g||73 %|
|Sugars, other 31.5g|
|Protein 16.4g||23 %|
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Calories per serving: 275
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