---------- 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. 1.80á
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