Lentils and Brown Rice Pilaf

Ingredients

• 0.3 teaspoon pepper black
• 0.5 cup brown rice uncooked
• 0.5 cup lentils dried
• 0.5 cup parsley fresh chopped
• 4  garlic cloves minced
• 0.8 cup bell pepper green chopped
• 1.5 tablespoons juice of lime fresh
• 1.5 tablespoons soya sauce low-sodium
• 8 ounce mushrooms quartered
• 2 tablespoons olive oil 
• 0.8 cup bell pepper red chopped
• 0.8 teaspoon salt 
• 2.5 cups water 
• 1 tablespoon worcestershire sauce 
• 2 cups onion yellow chopped

Equipment

• frying pan
• sauce pan

Directions

1. Bring water to a boil in a saucepan.
2. Add lentils and rice; return to a boil. Cover, reduce heat, and simmer 25 minutes or until rice is tender and liquid is almost absorbed.
3. Remove from heat; let stand 5 minutes or until liquid is absorbed.
4. Coat a large nonstick skillet with cooking spray; add oil, and place over medium-high heat.
5. Add onion and bell peppers; saut 2 minutes or until lightly browned.
6. Add mushrooms and garlic; saut 4 minutes or until tender.
7. Add vegetables and remaining ingredients to lentils and rice.
8. Let stand 15 minutes for flavors to blend.
9. carbo rating: 38