Bombay Rice And Lentils
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Casseroles, Vegetarian | 4 | Servings |
INGREDIENTS
| 1/2 | Onion, medium-sizechopped | |
| 2 | T | Salad oil |
| 1 | c | Rice, brownuncooked |
| 1 | T | Tomato paste |
| 2 1/2 | c | Water |
| 1/4 | t | Cinnamon |
| 1/4 | c | Lentils, uncooked |
| 1/2 | t | Salt, seasoned |
| 1/2 | c | Raisins |
| 1/2 | c | Pinenuts |
INSTRUCTIONS
Saute onion in oil in large skillet until soft. 2. Add rice; cook, stirring, several minutes. 3. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. 4. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. 5. Stir in seasoned salt, raisins and pinenuts. 6. Grease an 8-inch-square baking dish; pour in rice mixture. 7. Cover and bake in preheated 350'F. oven 20 to 30 minutes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 142
Calories From Fat: 63
Total Fat: 7.2g
Cholesterol: 0mg
Sodium: 210.2mg
Potassium: 243.8mg
Carbohydrates: 19.8g
Fiber: 2g
Sugar: 12.9g
Protein: 1.9g