Brown rice pancake with lentil topping

Yield: 4 servings

Measure Ingredient
1½ cup Long-grain brown rice
½ cup Shredded monterey jack cheese
1 \N 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
\N \N In adobo sauce
8 ounces Lentils
3 cups Vegetable stock; see * note
½ cup Finely-diced jicama
½ cup Finely-diced red bell pepper
\N \N Chopped fresh cilantro

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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