*  Exported from  MasterCook  *

                      Rice, Lentil And Spinach Pilaf

Recipe By     : Eat More, Weigh Less, by Dean Ornish, M.D.
Serving Size  : 4    Preparation Time :0:00
Categories    : Vegetarian                       Pilafs

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2   c            Green lentils
   1       c            Basmati rice
   2       c            Water
     3/4   c            Vegetable stock
   2                    Onions -- chopped
   2       cl           Garlic -- minced
   4                    Celery ribs -- chopped
   2       ts           Ground cumin
     1/2   ts           Ground cinnamon
   1                    Lemon -- grated zest of
   1       c            Peeled tomatoes -- diced
                        - (optional)
   4       c            Fresh spinach -- well washed,
                        - cut in 1/2" strips
                        Salt
                        Pepper

  Wash the lentils, place them in a saucepan, and cover with cold
  water. Bring to a boil, reduce the heat and cover the pan. Simmer
  for 25 to 40 mintues, until tender but still al dente. Drain.
  
  Bring the rice and 2 cups of water to a boil. Reduce heat and
  simmer about 20 minutes, covered, until the rice has absorbed all
  of the liquid. Set aside.
  
  Bring the vegetable stock to a boil in a saucepan. Add the onions
  and simmer until tender and translucent, about 10 minutes. Add the
  garlic, celery, cumin, and cinnamon, and simmer for 5 minutes
  longer. Add the lentils and lemon zest and optional tomatoes to the
  pan. Heat through and then stir in the greens. When the greens are
  tender, fold the lentil and greens mixture into the rice. Season
  with salt and pepper.
  
  Note:

  You may make this ahead of time and place in a baking pan, cover
  with foil, and warm in the oven for 15 to 20 minutes. Cooked cubes
  of carrots or butternut squash may also be added to this mixture.
  
  Per 2 Cups: 169 cal; 1.2 g fat; 0 mg chol; 162.3 mg sod
  
  Formatted by: Deeanne
 

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