Betty: Still Goin' Strong

Lentil-corn pilaf
Wednesday, May 9, 2007

Vegetarian recipes from recently released cookbooks:
"Cookbook for Women: The Complete Guide to Women's Health and Wellness at Every Stage of Life" by the Betty Crocker editors and Dr. Rita F. Redberg (Wiley, 2007).

Consider Betty Crocker's new "Cookbook for Women" a primer to women's nutritional health, threaded together by trademark recipes. Color-coded nutrients dance across the top of each recipe, accompanying the full nutrition facts in fine print at the bottom -- a useful feature for vegetarians who are counting their vitamins. Although it isn't vegetarian, the book reminds all cooks to "include more meatless meals, at least once a week, as part of your wellness plan."

-- Evelyn Shih
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Lentil-corn pilaf

* 2 cups water
* 1 cup dried lentils, sorted, rinsed
* ½ cup chopped red bell pepper
* 1 cup frozen (thawed) or canned (drained) kernel corn
* 2 tablespoons chopped fresh cilantro or parsley
* ½ teaspoon chili powder
* ½ teaspoon salt

In a 2-quart saucepan, heat water to boiling. Stir in lentils and bell pepper; reduce heat. Cover and simmer 15 to 20 minutes or until lentils are tender. Drain if necessary.

Stir in remaining ingredients. Cook over low heat 2 to 3 minutes, stirring occasionally, until corn is tender and hot.

Servings: 4.

Copyright © 2007 North Jersey Media Group Inc.