| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | East/orient, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | c | Rice |
| 1/3 | c | Lentils |
| 1/2 | c | Sliced onion |
| 1 | t | Cumin seeds |
| 1/2 | Inch cinnamon stick | |
| 2 | Cloves | |
| 1 | Brown cardamom pod | |
| split or bruised | ||
| 12 | Peppercorns |
INSTRUCTIONS
Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes. Drain them well and put off to side. Slowly dryfry onions, in heavy saucepan. When they begin to carmelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add a little water. Stir until onions are golden brown. Add 2 1/4 cups off water and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and and rice together. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving. Submitted By "PAUL A. MEADOWS" <AG441@CCN.CS.DAL.CA> On TUE, 2 JAN 1996 174908 ~0400 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: 82
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.5mg
Potassium: 117.4mg
Carbohydrates: 16.9g
Fiber: 2.1g
Sugar: 1.2g
Protein: 2.9g