Fricassee is a traditional French stew. Fresh vegetables and wild mushrooms flavor this light, vegetarian version. Rice and lentils are added to make a hearty meal, which all cooks in one skillet.

Canned lentils and microwaveable rice help make this a simple, quick meal.

Helpful Hints:

— You can use any type of lettuce.

— You can substitute any type of soft cheese for brie.

— You can use any type of mushrooms.

Countdown:

— Make salad and set aside.

— Microwave rice and set aside.

— Complete Fricassee recipe.

Shopping List:

To buy: 1 package microwaveable brown rice, 1 bunch celery, 1 red bell pepper, 1 package shiitake mushrooms, 1 small bottle dry vermouth, 1 can lentils, 1 bottle ground nutmeg, 1 bottle dried rosemary, 1 small package brie cheese, 1 package walnuts, 1 bag washed, ready-to-eat salad and 1 bunch parsley (optional garnish).

Staples: olive oil, onion, garlic, flour, salt and black peppercorns.

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VEGETABLE FRICASSEE

Recipe by Linda Gassenheimer

1½ cups microwaveable brown rice

½ tablespoon olive oil

1 cup sliced onion

1 cup sliced celery

1 cup sliced red bell pepper

3 garlic cloves, crushed

¾ pound sliced shiitake mushrooms (about 2 cups)

1 tablespoon flour

½ cup rinsed and drained canned lentils

1 cup dry vermouth

½ teaspoon ground nutmeg

3 teaspoons dried rosemary

Salt and freshly ground black pepper

2 tablespoons chopped parsley, optional garnish

Microwave rice. Measure 1½ cups and save any extra rice for another meal. Set aside. Heat oil in a large nonstick skillet over medium-high heat, and add onion, celery, red bell pepper, garlic, and mushrooms. Saute 2 to 3 minutes. Sprinkle flour over the vegetables and stir until dissolved. Add rice and lentils. Stir to combine ingredients. Add vermouth and bring to a simmer for 2 minutes. Add nutmeg, rosemary and salt and pepper to taste. Divide between 2 dinner plates. Sprinkle with parsley If using.

Yield 2 servings.

Per serving: 387 calories (15% from fat), 6.6 g fat (1.5 g saturated, 2.4 g monounsaturated), no cholesterol, 13.3 g protein, 69.8 g carbohydrates, 12.4 g fiber, 63 mg sodium.

FRENCH BRIE SALAD

Recipe by Linda Gassenheimer

4 cups washed, ready-to-eat salad

2 ounces brie cheese

¼ cup walnuts

1 teaspoon olive oil

Salt and freshly ground black pepper

Place lettuce on Individual plates. Slice cheese, about 1/4 Inch by 2 Inches, and place on top of lettuce. Sprinkle with walnuts. Drizzle with oil. Add salt and pepper to taste.

Yield 2 servings.

Per serving: 228 calories (78% from fat), 19.7 g fat (5.8 g saturated, 5.8 g monounsaturated), 28 mg cholesterol, 10.8 g protein, 4.7 g carbohydrates, 3.1 g fiber, 186 mg sodium.

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Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.”