Bombay Rice And Lentils

“Should I or shouldn’t I?” is often, ultimately, a question of obedience as well as knowledge and understanding. Very often when young people say they are having problems about guidance, what they are really faced with is a problem about obedience. The issue at stake is whether we will walk along the paths of righteousness in which God will lead us. Are we willing to go through valleys of deep darkness, so long as He is with us?

Sinclair Ferguson

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) ---------------------------------------------- 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