| | Directions | | Heat 1 tablespoon of the oil in a large saucepan over medium heat for 1 minute. Add the scallions and garlic and sauté, stirring occasionally, for 3 minutes or until slightly softened. Add the remaining oil to the saucepan along with the carrots and mushrooms and sauté, stirring occasionally, for 5 minutes or until the carrots are crisp-tender. Add the rice, lentils, salt, coriander, cumin, ginger, and turmeric, and stir to coat. Add the water and bring to a boil over high heat. Adjust the heat so that the mixture bubbles gently, cover, and cook for 15 minutes. Stir in the spinach, cover, and cook for 2 minutes or just until the spinach is slightly wilted. Top each portion with 1/4 cup or so of the yogurt and, if desired, the sesame seeds. This one dish meal serves 4-6. |
|
|
| Ingredients | | - |  | 1 1/2 tablespoons vegetable oil |
| - | | 6 scallions (or green onions, including tops), thinly sliced |
| - | | 3 cloves garlic, thinly sliced |
| - | | 2 medium-size carrots, peeled and thinly sliced |
| - | | 8 ounces mushrooms, quartered |
| - | | 1 cup long-grain white rice |
| - | | 1 cup dried red lentils, sorted and rinsed |
| - | | 1 1/2 teaspoons salt |
| - | | 1 each ground coriander, cumin, ginger and turmeric (1 teaspoon each) |
| - | | 4 cups water |
| - | | 1 package frozen chopped spinach, thawed and drained (10 oz pkg) |
| - | | 1 cup plain low-fat yogurt |
| - | | 2 tablespoons sesame seeds (optional) |
| |
| |
