Denver Grainlette

1 1/2 c Grain & lentil mix*

2/3 c Chopped fresh tomato

1/2 c Chopped green bell pepper

1 Sliced green onion

2/3 c Sliced fresh mushrooms

1/4 c Water

1 Clove fresh garlic, minced

-or crushed. Put the water in a skillet. Toss in everything above except the grains. Cook down until the water's almost gone. (If you like the peppers less cooked add them after a couple of minutes.) Toss in the grain mix, stir, maybe add a grind or two of fresh pepper, serve. Serves two or one really hungry person. * The grain mix: I steam 1/2 cup wild and brown basmati rice, 1/4 cup barley, 1/4 cup lentils and about 1/4 cup millet together, then use it in all sorts of recipes like this one. To make it even more like a Denver omelette, you could add no-fat cheese, but that makes such a mess of the skillet that I didn't bother! I liked this. HAving leftovers for lunch just as soon as I get off line! sal sally charette From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)