| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Pakistani | Rice | 6 | Servings |
INGREDIENTS
| 1 | c | Lentils |
| 2 | c | Long grain rice |
| 1 | c | Chopped onions |
| 5 | c | Chicken stock |
| 1/3 | c | Melted butter |
| 2 | t | Salt |
| 1 | t | Tumeric |
INSTRUCTIONS
Soak the lentils in cold water to cover for 2 hours. Drain well. Combine the lentils, rice and onions in a large casserole. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed. One tsp curry powder may be added if you like. Posted by Bob Stein. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 280
Calories From Fat: 115
Total Fat: 12.9g
Cholesterol: 33.1mg
Sodium: 1064.8mg
Potassium: 392.3mg
Carbohydrates: 31g
Fiber: 3.3g
Sugar: 4.9g
Protein: 9.8g