* Note: See the "Vegetable Stock" recipe which is included in this collection. Cook rice in large pot of boiling salted water until tender, about 45 minutes. Drain. Transfer rice to large bowl. Add cheese and serrano and stir until cheese melts. Season to taste with salt and pepper. Cool. Stir in egg. Heat 1 tablespoon oil in heavy large saucepan over medium heat. Add green onion, carrots, salt and pepper and stir until tender but not brown. Add garlic and stir 1 minute. Add lime juice and chipotles. Increase heat and boil until most of liquid evaporates. Add lentils and stock. Bring to boil. Reduce heat and simmer until lentils are tender but not mushy, about 20 minutes. Stir in jicama and red bell pepper. Heat remaining 1 tablespoon oil in large non-stick skillet over high heat. Add rice mixture to skillet. Using spatula, press into even layer, covering bottom of skillet completely. Reduce heat to medium; cover and cook until bottom of pancake is golden-brown and crisp, about 10 minutes. Turn pancake over and cook until golden-brown. Transfer pancake to platter. Spoon lentils over. Garnish with cilantro. Cut into wedges and serve. This recipe yields 4 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - email@example.com 02-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken
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|Serving Size: 1 Serving (186g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 52 (12%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 2.7g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 52.9mg||16 %|
|Sodium 38.1mg||1 %|
|Potassium 532.1mg||14 %|
|Total Carbohydrate 81.9g||24 %|
|Dietary Fiber 8.9g||36 %|
|Sugars, other 73g|
|Protein 14.1g||20 %|
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Calories per serving: 431
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