Sweet Potato and Lentil Stuffin

Sweet Potato and Lentil Stuffing - 26g Carbs

1/2 cup wild rice, rinsed 1-cup water 1 large leek, finely chopped 2 garlic cloves, crushed 12 button mushrooms, roughly chopped 1/2 cup brown lentils 1/2 cup red lentils 2 cups vegetable stock 3 medium sweet potatoes, diced 2 teaspoons ground cumin 2 teaspoons ground cilantro (ground parsley) 4 tablespoons fresh parsley, finely chopped 2 tablespoons olive oil 1. Preheat oven to 400 degrees F. 2. In a medium saucepan, add the brown and red lentils and stock and bring to a boil. Reduce heat and simmer for 20-25 minutes, until lentils are cooked through, stirring occasionally. Add in the sweet potatoes in the last 5 minutes. 3. In another medium saucepan, add wild rice and 1 cup water and bring to a boil. Reduce heat and simmer for 30-35 minutes, until rice is fork tender. 4. Heat oil in a saucepan over medium heat, and add leeks. Cook for 2-3 minutes until soft. Add garlic, mushrooms, cumin and ground cilantro. Cook for 1 minute or until fragrant. 5. In a large bowl, combine rice, lentils and saucepan mixture. Mix well. 6. Place in a baking pan and coat with Pam spray. Bake at 400 degrees F for 30-40 minutes until lightly browned. Yield: 6 servings Nutritional per Serving: 170 Calories, 5g Protein, 26g Carbs, 5g Fat and 26% calories from fat

Phoenix Arizona Diabetic Recipes