DI­REC­TIONS

201 Health - - Fun With Food -

Take half the oil and sauté un­cooked rice over low heat un­til golden. Stir of­ten. Add 3 cups wa­ter, and cook un­cov­ered un­til rice is ten­der or about 30 min­utes. In an­other sauce pan, place lentils, 4 cups of wa­ter and tea­spoon salt. Cook un­til ten­der, about 30 min­utes, and drain (Do not over­cook. Lentils should be chewy). In a large sauté pan, take the rest of the oil and sauce half the onions un­til brown. Add the rest of the onions, cel­ery and pep­pers and cook un­til ten­der or about five min­utes. Mix in the rest of in­gre­di­ents, ex­cept eggs, cheese and tomato juice. Let cool, then beat eggs with tomato juice and add to mix­ture. Add cup soy sauce. Knead. Wait five min­utes so tex­tured veg­etable pro­tein (TVP) can soak up mois­ture. Taste TVP to see if smooth. If crunchy, add wa­ter. Add cheese and place in bak­ing dish. Cover with alu­minum foil and bake at 275 de­grees F for one hour or un­til cen­ter is cooked. Serve meat­loaf with spicy chili sauce.

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