Recipe - Rice Lentil And Spinach Pilaf

One half cup Green lentils
1 cup Basmati rice
2 cup ;water
Three fourths cup Vegetable stock
2 Onions; chopped
2 Garlic cloves; minced
4 Celery stalks; chopped
2 teaspoon Ground cumin
One half teaspoon Ground cinnamon
Grated zest of 1 lemon
1 cup Peeled tomatoes; minced (opt)
4 cup Fresh spinash; well washed;
cut in 1/2inch strips
Salt
Pepper

Wash the lentils, place them ina saucepan, and cover with cold water. Bring
toa 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.

Serving size: 2 cups; 169 cal; 1.2 g fat; 0 mg chol; 162.3 mg sod

Source: Eat More, Weigh Less, by Dean Ornish, M.D./MM by DEEANNE

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini