| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
Vegetables, East/orient |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Rice |
| 1/3 |
c |
Lentils |
| 1/2 |
c |
Sliced onion |
| 1 |
ts |
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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