1/4 ts Crushed red chili flakes

1/2 ts Turmeric

1 pn Asafetida (optional)

2 tb Canola oil

1 c Sliced scallions

1/2 c Chopped green bell pepper

3 Garlic cloves; minced

2 c Shredded green cabbage

2 c Cooked brown rice

3 c Cooked brown lentils

1 c Vegetable stock

1 c Frozen peas; thawed

Preheat oven to 350 degrees F. In a large skillet, saute chili, turmeric and asafetida in oil for 2 minutes. Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes. Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm. Per serving: 229 cal, 10 g prot, 27 mg sod, 39 g carb, 4 g fat, 0 mg chol, 35 mg calcium

HINT: Serve with Gingered Carrot and Spinach Supreme (recipe separate) Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias