| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Syrian |
Beans, Syria, Mediterrane |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1/3 |
c |
Rice |
| 2 |
|
Onion |
| 3 |
c |
Water |
| 2 |
ts |
Mom's Allspice Plus |
| 1 |
ts |
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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