| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Diabetic, Vegetables, Grains, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
md |
Onion, chopped |
| 2 |
|
Garlic Cloves, minced |
| 2 |
tb |
Vegetable Oil |
| 1 |
ts |
Ground Turmeric |
| 1/2 |
ts |
Paprika |
| 1/4 |
ts |
Ground Cloves |
| 1/4 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
Ground Coriander |
| 1/4 |
ts |
Ground Black Pepper |
| 1/4 |
ts |
Salt |
| 1 |
c |
Brown Rice, uncooked |
| 1 |
c |
Dried Lentils, sorted and washed |
| 4 |
c |
Water |
INSTRUCTIONS
Saute the onion and garlic in the oil in a large saucepan. Add the spices
and cook over low heat for 4 minutes. Add the rice and lentils and stir to
mix well. Pour in the water. Bring to a boil, turn the heat to low and cook
for 45 to 50 minutes, or until the rice and lentils are tender.
One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium:
262 Potassium: 325 Cholesterol: 0
Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN
0-13-024894-0, by Betty Wedman, M.S.,R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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