| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Rice/grain- | 1 | Servings | |
INGREDIENTS
| 2 | T | Vegetable oil |
| 1 | T | Butter |
| 1 | t | Ground ginger |
| 1 | t | Minced garlic |
| 1/2 | t | Turmeric |
| 1/2 | t | Paprika |
| 1/2 | t | Ground coriander |
| 1/2 | t | Cinnamon |
| 1 | t | Ground cumin |
| 3/4 | c | Cracked wheat |
| 3/4 | c | Red lentils |
| 3 | c | Water |
| Salt and freshly ground | ||
| black pepper | ||
| 4 | Tomatoes, seeded and chopped | |
| 2 | Jalapeno pepper, seeded and | |
| minced optional | ||
| Plain yogurt, for garnish | ||
| 1/4 | c | Chopped fresh cilantro, for |
| garnish |
INSTRUCTIONS
Heat oil and butter in a large sauce pan. Add ginger, garlic, turmeric, paprika, coriander, cinnamon and cumin and saute for a couple of minutes. Add cracked wheat and lentils and saute for 2 to 3 minutes to coat with oil. Add water, salt and pepper. Bring to a boil and cover; cook for 20 to 30 minutes or until wheat and lentils are tender (if water is evaporating too quickly, add more). Adjust seasoning. Transfer mixture to a serving bowl and garnish with tomatoes, and jalapenos. Center some yogurt in middle of the dish and garnish with cilantro. Yield: 4 servings Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved MC Busted by Gail Shermeyer by TVFN Website on April 11, 1997 Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6670 Posted to MC-Recipe Digest V1 #609 by 4paws@netrax.net (Shermeyer-Gail) on May 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 620
Calories From Fat: 396
Total Fat: 45g
Cholesterol: 45.2mg
Sodium: 1146.8mg
Potassium: 1703.4mg
Carbohydrates: 43.3g
Fiber: 7.9g
Sugar: 29.5g
Protein: 18.1g