DENVER GRAINLETTE

Servings: 2
Ingredients:

1 1/2 c  Grain and lentil mix*
2/3 c  Chopped fresh tomato
1/2 c  Chopped green bell pepper
1    Sliced green onion
2/3 c  Sliced fresh mushrooms
1/4 c  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 1/2 cup wild and brown basmati rice, 1/4 cup
barley, 1/4 cup lentils and about 1/4 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
From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)

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