Recipes

Ingredients:

• 1/2 cup wild rice, rinsed
• 1-cup water
• 1 large leek, finely chopped
• 2 garlic cloves, crushed
• 12 button mushrooms, roughly chopped
• 1/2 cup brown lentils
• 1/2 cup red lentils
• 2 cups vegetable stock
• 3 medium sweet potatoes, diced
• 2 teaspoons ground cumin
• 2 teaspoons ground cilantro (ground parsley)
• 4 tablespoons fresh parsley, finely chopped
• 2 tablespoons olive oil

Preparation:

1. Preheat oven to 400„aF.
2. In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes.
3. In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender.
4. Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant.
5. In a large bowl, combine rice, lentils and saucepan mixture. Mix well.
6. Place in a baking pan and coat with Pam spray. Bake at 400„aF for 30-40 minutes until lightly browned.

Yield:
6 servings

Nutritional Information:
Per Serving: 170 calories, 5 grams protein, 26 grams carbohydrates, 5 grams fat and 26% calories from fat.

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