| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Syrian | Beans, Mediterrane, Syria | 4 | Servings |
INGREDIENTS
| 1 | c | Lentils |
| 1/3 | c | Rice |
| 2 | Onion | |
| 3 | c | Water |
| 2 | t | Mom's Allspice Plus |
| 1 | t | Cumin |
| 1/4 | c | Oil |
| Salt and pepper |
INSTRUCTIONS
Quarter and slice onions, and fry in oil until dark brown. Meanwhile, combine lentils, spices, water, and bring to a boil. Add onions and rice, and cook until rice is tender (maybe 30 minutes) A variation on this is to substitute egg noodles for the rice, and toss in some frozen chopped spinach. This makes for more of a "soup", while the other is meant as a side dish. mom's allspice pluse: 1 ounce allspice 1 teaspoon cinnamon 2 teaspoons cardamom 1 teaspoon ground cloves 1 teaspoon ground nutmeg Recipe by: Rick Richardson's Syrian Mom Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 23, 1998
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