LENTIL-RICE SURPRISE

      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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