| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Vegetables |
|
Grains, Meats, Vegetables |
1 |
Batch |
INGREDIENTS
|
|
Lamb* |
|
|
Olive oil |
|
|
Garlic and cumin; to taste |
|
|
Oregano; to taste |
| 1/2 |
lb |
Package of lentils |
|
|
;Water to cover lentils |
| 1 |
c |
Rice |
| 2 |
c |
;Water |
| 1 |
|
Onion; sliced |
|
|
Olive oil |
|
|
Chutney (opt'l.) or |
|
|
PickaPepper sauce (opt'l.) |
INSTRUCTIONS
*Shank, neck, ground - whatever's available and inexpensive.
Brown the lamb in olive oil. Season with garlic, cumin and oregano. Add
lentils and water to cover the lentils. Simmer about 45 minutes. Add rice
and 2 c. water; simmer until rice is done.
Slice onion; saute in olive oil until brown.
Serve rice and lentil mixture in a bowl garnished with the sauteed onions.
Roberta writes that her children also like to season this with chutney or
PickaPepper sauce.
Roberta writes that the recipe is a variation on the Biblical "potage" in
the story of Esau. From Roberta Dresser in Maryland to Barbara Chain on
Prodigy, 09/23/92 @ 8:15 p.m. Typed for you by Cathy Harned.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“God weeps for you”