Brown rice pancake with lentil topping
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Long-grain brown rice |
| ½ | cup | Shredded monterey jack cheese |
| 1 | Serrano chili; minced | |
| 2 | tablespoons | Olive oil |
| 1 | large | Egg |
| ¼ | cup | Sliced green onions |
| ½ | cup | Diced carrots |
| 2 | teaspoons | Salt |
| 1 | teaspoon | Freshly-ground black pepper |
| 2 | tablespoons | Minced garlic |
| 2 | tablespoons | Lime juice |
| 1 | tablespoon | Minced canned chipotle chilies |
| In adobo sauce | ||
| 8 | ounces | Lentils |
| 3 | cups | Vegetable stock; see * note |
| ½ | cup | Finely-diced jicama |
| ½ | cup | Finely-diced red bell pepper |
| Chopped fresh cilantro | ||
Directions
Recipe by: Susan Feniger and Mary Sue Milliken * Note: See the "Vegetable Stock" recipe which is included in this colle
Cook rice in large pot of boiling salted water until tender, about 45 mi
Heat 1 tablespoon oil in heavy large saucepan over medium heat.
Add gre
Heat remaining 1 tablespoon oil in large non-stick skillet over high hea
This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-1E09 broadcast 01-28-1997) Downloaded from their Web-Site - Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.
02-04-1997
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