Yield: 2 servings
|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|
|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)