| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Beans, Grain/pasta |
2 |
Servings |
INGREDIENTS
|
|
MIAMI HERALD- |
| 2 |
c |
Low-salt vegetable stock |
| 1 |
c |
Water |
| 1/2 |
c |
Long grain white rice |
| 1/2 |
c |
Lentils |
| 1 |
|
Onion, sliced |
| 2 |
|
Tomatoes, diced |
| 1 |
t |
Dried thyme |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Combine the stock and water. Brings 2 cups liquid to a boil. Rinse
lentils and slowly ass to boiling stock so that liquid continues to
boil. Cover and cook 5 minutes. Rinse riceand add to lentils with
onion, tomatoes, thyme amd remaining 1 cup liquid. Cover and simmer 20
minutes. Salt and pepper to taste. Lisa Crawford
(lisa_pooh@delphi.com) Recipe By : From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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