| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | Diabetic, Grains, Vegetables, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Onion, chopped | |
| 2 | Garlic Cloves, minced | |
| 2 | T | Vegetable Oil |
| 1 | t | Ground Turmeric |
| 1/2 | t | Paprika |
| 1/4 | t | Ground Cloves |
| 1/4 | t | Ground Cinnamon |
| 1/4 | t | Ground Coriander |
| 1/4 | t | Ground Black Pepper |
| 1/4 | t | Salt |
| 1 | c | Brown Rice, uncooked |
| 1 | c | Dried Lentils, sorted and |
| washed | ||
| 4 | c | Water |
INSTRUCTIONS
Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender. One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D. Shared by: Norman R. Brown 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: 249
Calories From Fat: 76
Total Fat: 8.7g
Cholesterol: 0mg
Sodium: 154.6mg
Potassium: 74.3mg
Carbohydrates: 43.9g
Fiber: 3.9g
Sugar: 1.2g
Protein: 3.5g