DIANA's EGYPTIAN LENTILS & RICE not TNT

[Guest guest]

Hi, I'm new to this group, but it's already become a favorite. My name is

Jan. I'm from NY. I'm married with two little boys.

 

It's possibly from

Simple Living Discussion Forums from Diana in Wisconsin. "

 

DIANA's EGYPTIAN LENTILS & RICE

 

1 cup brown lentils

1/3 teaspoon salt

4 1/2 teaspoons olive oil (you can use water instead to make it fat free)

1 onion, chopped

1/2 teaspoon cinnamon

1 tablespoon ground cumin

1/2 cup rice

5-6 cups vegetable stock or water

 

1. Place the olive oil (or water) into the bottom of the crock pot

2. Turn the pot onto the highest setting and add the onions.

3. Allow the onions to warm in the oil/water for 10-15 minutes.

4. Add the remaining ingredients, including the stock/water.

5. If cooking the dish all day, reduce heat to low, otherwise leave on

high setting.

6. Cover

7. Stir the dish while in the crock - If it is dry, add a little water

- If it's soup-like, remove lid for a while, or turn to high setting.

8. Cook for 8 hours on low or 4-5 on high.

 

It's tasty as a main meal or as a pilaf to accompany other meals.

 

NOTE: Start with 5 cups water or broth - That way it won't be " mushy "

if you make this recipe while you're out for the entire day. You can

always add more water or broth, but it's hard to " un-mush " lentils & rice.

 

Enjoy! Kathy

 

Thanks to Kathy for sharing this yummy-sounding recipe with us!

 

In Vino Veritas,

*´¨) Janis Abbe

.. ·´ ¸.·*¨) ¸.·*¨) ¸.·*¨ )

(¸.·´ (¸.*´ ¸.·´ `·-* *

Oenaphile, Logophile, Ailurophile, Bibliophile

Found in Make_it_crockpot_recipes