1/4 tsp. crushed red chili flakes
1/2 tsp. turmeric
1 pinch Asafetida (optional)
2 tbsp. canola oil
1 c. sliced scallions
1/2 c. chopped green bell pepper
3 garlic cloves, minced
2 c. shredded green cabbage
2 c. cooked brown rice
3 c. cooked brown lentils
1 c. vegetable stock
1 c. frozen peas, thawed

Preheat oven to 350°F.

In a large skillet, saute chili, turmeric and Asafetida in oil for 2 minutes.

Add scallions, bell pepper, garlic and cabbage and saute for 5 minutes.

Combine with rice, lentils, stock and peas in a baking dish and bake for 20 minutes. Serve warm.

Serving Size: 8