---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Lentil-Rice Surprise
 Categories: Grains, Mcdougall, Prodigy, Dec.
      Yield: 6 servings
 
      1 c  Lentils; dried
    1/4 c  Water
      1 md Onion
           Garlic clove; chopped
           Celery stalks; chopped
     28 oz Tomato; canned
      1 ts Dill weed
      3 c  Rice; cooked
      1 c  Bread crumbs
 
  Recipe by: The McDougall Plan Cover lentils with
  water, bring to a boil, cover, simmer over low heat
  about 1-1 1/2 hours until tender. Drain liquid,
  reserving 1/2 cup. Heat 1/4 c water in large pot, add
  onion, garlic and celery. Cook over medium-low heat
  until tender, about 15 minutes. Add tomatoes, drained
  lentils, 1/2 c lentil water, cooked rice and dill
  weed. Mix well. Using a 3 quart casserole, sprinkle a
  few breadcrumbs over the bottom. Pour lentil-rice
  mixture into the casserole. Sprinkle the rest of the
  crumbs over the top. Bake at 350F for 45 minutes.
  HELPFUL HINT: This may be made ahead of time and
  cooked when cold. Add 15 minutes to oven cooking time.

  FROM: The Mcdougall Plan
  
  D/L from Prodigy 12-14-94.
  Recipe collection of Sue Smith. 1.80
 
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MM: Peaches 'n Creme Mold (Lacto)