| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fixed | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Lentils |
| 6 | c | Water |
| 1/2 | c | Dried apricots; chopped |
| 1 | c | Onion; chopped |
| 1 1/2 | c | Tomato; chopped |
| 2 | Whole poblano peppers; chopped | |
| 1 | ts | Cumin |
| 1/2 | ts | Cinnamon |
| 1/2 | ts | Cayenne pepper |
| 1 | tb | Paprika |
| 1 | ts | Salt |
| 1 | bn | Parsley sprigs; chopped |
| 1 | c | Rice |
| 2 | c | Water |
INSTRUCTIONS
Adapted this from a Moosewood cookbook. I didn't have apricots, so I substituted golden raisins instead. Will try it again with the apricots. Rinse the lentils cover them with water and bring them to a boil. Reduce heat. At this point, I added everything but the rice & parsley and cooked until done. In the meantime, I cooked the rice in the microwave (2 cups water to 1 cup rice) and stirred it into the lentils with the parsley. Busted by Christopher E. Eaves <cea260@airmail.net> NOTES : Here's a recipe that uses poblanos, but I often use pasillas. It only calls for 2 of them, but use your imagination and spice it up! Recipe by: cjackson@mv.us.adobe.com Posted to recipelu-digest by "Christopher E. Eaves" <cea260@airmail.net> on Mar 15, 1998
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