| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Main course, Vegetarian, One-dish me |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown rice |
| 2 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1 |
c |
Lentils |
| 4 |
c |
Water |
| 1/2 |
ts |
Salt |
| 2 |
c |
Prunes |
| 2 |
c |
Water |
| 1 |
tb |
Honey |
| 3 |
tb |
Lemon juice |
| 1 |
|
Stick cinnamon |
| 3 |
|
Cloves |
| 1/2 |
ts |
Salt |
| 3 |
tb |
Butter |
| 1/4 |
ts |
Dried mint |
| 1/8 |
ts |
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
A Message from our Provider:
“Our love for God is the heartbeat of our mission.”