| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Grain/pasta, Beans |
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 |
md |
Onion — sliced |
| 2 |
md |
Tomatoes — diced |
| 1 |
ts |
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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