Denver grainlette

Yield: 2 servings

Measure Ingredient
1½ cup Grain & lentil mix*
⅔ cup Chopped fresh tomato
½ cup Chopped green bell pepper
1 Sliced green onion
⅔ cup Sliced fresh mushrooms
¼ cup Water
1 Clove fresh garlic, minced or crushed.

Put the water in a skillet. Toss in everything above except the grains. Cook down until the water's almost gone. (If you like the peppers less cooked add them after a couple of minutes.) Toss in the grain mix, stir, maybe add a grind or two of fresh pepper, serve.

Serves two or one really hungry person.

* The grain mix: I steam ½ cup wild and brown basmati rice, ¼ cup barley, ¼ cup lentils and about ¼ cup millet together, then use it in all sorts of recipes like this one.

To make it even more like a Denver omelette, you could add no-fat cheese, but that makes such a mess of the skillet that I didn't bother!

I liked this. HAving leftovers for lunch just as soon as I get off line!

sal sally charette <ECZ5SCC@...> From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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