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WILD RICE AND LENTIL PILAF WITH RED PEPPER Time: about 45 minutes Makes: 7 servings Ingredients 4-1/2 cups of water, divided � dried brown lentils, sorted, rinsed and drained 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 2 cups finely chopped yellow onions 1 medium red bell pepper, chopped 1 cup thinly sliced celery 4 garlic cloves, minced � teaspoon dried oregano � teaspoon salt Dash ground red pepper (optional) 1 box (6.2-ounce) quick cooking white and wild rice with seasoning packet Instructions 1. Bring 4 cups water to a boil in medium saucepan. Stir in lentils and return to a boil. Reduce heat to low and simmer, uncovered, 10 minutes. 2. Meanwhile, heat large nonstick skillet over medium-high heat until hot. Coat skillet with nonstick cooking spray. Add 2 teaspoons oil and tilt skillet to coat bottom evenly. Add onions, bell pepper, celery, garlic and oregano; cook 12 minutes or until celery is crisp-tender, stirring frequently. Stir in remaining � cup water, salt and ground red pepper. 3. When lentils have cooked 10 minutes, stir in rice and seasoning packet. Cover tightly and simmer 5 minutes. Remove from heat. Stir in onion mixture and remaining 1 tablespoon oil; toss gently. Variation: For a more decorative dish, coat a 6-cup mold with cooking spray. Place rice mixture in mold and press down gently but firmly to allow rice mixture to stick together. Place a dinner plate on top of mold and invert mold onto plate. Tap gently on side and top of mold to release rice mixture and slowly remove mold. Garnish with red bell pepper cutouts or strips. Dietary exchanges: 1 Vegetable, 2 Starch, 1 Fat Nutrients per servings: Calories: 205, Calories from fat: 18% Total Fat: 4 g, Saturated Fat 1 g, Protein: 8 g, Carbohydrate: 35 g, Cholesterol: 2mg, Sodium: 556mg, Fiber: 6 g this page hosted by- Get your own Free HomePage Back to Diabetic Recipe Page Hosted by www.Geocities.ws