| 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 |
ts |
Salt |
| 1 |
ts |
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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