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Spinach and vegetables cooking in wok.

Lentil and Rice Stir Fry

Makes 6, 1/2 cup servings

1 cup cooked lentils
1 cup cooked black rice or can substitute brown rice
1 14.5 oz chicken broth (low sodium)
1 14.5 oz can fire roasted diced tomatoes
1 tbsp garlic powder (for each )
1/4 cup chopped onion (for each)
Salt and pepper to taste

2 Brussels sprouts (chopped)
2 cups baby spinach (chopped)
4 large fresh basil leaves (chopped)
1/4 cup cilantro (chopped)
2 green onions (chopped)
1/2 cup shredded carrots (match sticks)
1/2 cup broccoli cole slaw
1 tsp chopped garlic
1/2 tsp turmeric
1/8 tsp cumin
1 tsp ginger (chopped)
1 tbsp extra virgin olive oil
1 tbsp Balsamic salad spray dressing
Tomato basil feta cheese (or garnish)
Salt and pepper 

Rice Directions
Cook lentils and rice according to package directions using half the broth and tomatoes for each.
When lentils and rice are cooked set aside to cool.

Stir-Fry Directions
Heat oil in large skillet pan until hot. Add Brussels sprouts, spinach, basil, cilantro, onions and garlic and stir fry for 1-2 minutes. Stir in carrots and broccoli slaw and stir fry for 2-3 minutes. Add lentils and rice and cook for 2-3 minutes. Transfer to serving bowl and toss with the spray salad dressing (may use 1 tsp more if needed), and sprinkle 1/8 cup of tomato basil feta cheese over each serving. Salt and Pepper taste.