| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main course, One-dish me, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown rice |
| 2 |
c |
Water |
| 1/2 |
t |
Salt |
| 1 |
c |
Lentils |
| 4 |
c |
Water |
| 1/2 |
t |
Salt |
| 2 |
c |
Prunes |
| 2 |
c |
Water |
| 1 |
T |
Honey |
| 3 |
T |
Lemon juice |
| 1 |
|
Stick cinnamon |
| 3 |
|
Cloves |
| 1/2 |
t |
Salt |
| 3 |
T |
Butter |
| 1/4 |
t |
Dried mint |
| 1/8 |
t |
Tarragon |
INSTRUCTIONS
Cook rice in salted water for approximately 40 minutes, or until
tender and all the water is absorbed. While the rice is cooking, cook
lentils in another sauce pan in salted water for approximately 25
minutes, or until they are just tender but firm. [This depends on the
lentils.] Drain and combine with rice. In a saucepan, combine prunes,
water, honey, lemon juice, cinnamon stick, and cloves. Cook for 20
minutes. Drain the prunes, reserving the juice. Remove seeds and cut
into quarters [or smaller]. Add to rice and lentil mixture and stir in
salt, butter, mint, and tarragon. Strain the reserved prune juice and
add enough to moisten the dish. Simmer for 3 to 5 minutes and serve.
Note: Although this is not strictly a Weeknight dinner, it is easy,
and there is a 20-min break while the prunes cook. Recipe By :
Rodale's Naturally Great Foods Cookbook From File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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