Egyptian Lentils and Rice

[Guest guest]

* Exported from MasterCook *

 

Egyptian Lentils and Rice

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup brown or pink lentils -- washed & picked over

3/4 teaspoon salt

1 1/2 tablespoons olive oil

1 cup chopped onion

1/2 teaspoon cinnamon

1 tablespoon ground cumin

1 teaspoon ground turmeric

1/2 cup rice -- (converted, to reduce mushiness)

5 cups water -- (to 6 cups)

 

Place the olive oil (all of it) into the bottom of the crock pot. Turn the pot

onto the highest setting (if variable available) and add the onions. Allow the

onions 10-15 minutes to warm in the oil. Add the remaining ingredients,

including the water. Cover.

 

If cooking the dish all day (i.e., a morning start), reduce heat to low for 6-8

hours; otherwise leave on high setting 3-4 hours.

 

 

 

Source:

" www.ellenskitchen.com "

S(MC Formatted by:):

" Karen C. Greenlee "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 315 Calories; 6g Fat (17.2% calories from

fat); 16g Protein; 51g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 419mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

 

NOTES : In Egypt, a similar dish is served as breakfast. Traditional

accompaniments are a good squeeze of lime or lemon, with chopped tomatoes, fresh

cilantro and mint, chopped romaine lettuce on the side. You can also dip up this

pilaf on sections of hot pita bread for a nice informal sandwich.

Nutr. Assoc. : 903920 0 0 0 0 0 0 0 0