Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/2 c Dried green lentils
1 lg Garlic clove(s),minced 1 c Drained cooked chick-peas
1 lg Onion(s), finely chopped 1 c Drained cooked
1/2 lb Lean lamb, cut from leg -red kidney beans
-cut in 1/2" cubes 4 c Shredded leaves of
Salt and pepper to taste -spinach or Swiss chard
1 pn Hot pepper flakes 2 lg Scallions, thinly sliced
1 ts Turmeric 1/2 c Parsley, minced
1/4 c Long-grain brown rice 1/4 c Dill, minced
1/2 c Pearl barley, rinsed well 1 c Yogurt
3 c Beef stock 2 tb Mint, minced

in a non-stick 5-qt. Dutch oven, heat oil and add garlic. Stir and
saut? over medium heat for 60 seconds, then add the onions. Continue
to saut? until onions are wilted, stirring frequently. Add the cubed
lamb and sprinkle with black pepper, salt, hot pepper flakes and
turmeric. Cook, stirring, until the meat loses its color. Add the
rice and barley and stir for 2 minutes. Add the stock and bring to a
boil, then lower the heat. Stir once, cover and simmer over low heat
for 20 minutes, Add the lentils and continue to cook for 15 minutes
more (add more liquid if necessary). Stir in the chick-peas and
kidney beans and simmer for 5-10 minutes more or until all the liquid
is absorbed.

In a small bowl, mix together the spinach, scallions, parsley and
dill and stir into the pot. Cook, stirring, over low heat only until
the herbs wilt. Transfer the mixture to a shallow oven-to-table
casserole. Mix the yogurt and mint together and serve separately at
the table.

The Versatile Grain
and the
Elegant Bean
by Sheryl and Mel London
ISBN 0-671-76106-4
pg 493
Submitted By DIANE LAZARUS On 10-17-95

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