R & S: Rice and Lentils

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* Exported from MasterCook *

 

Rice and Lentils

 

Recipe By :Robin Robertson

Serving Size : 5 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 cup brown lentils -- picked over and rinsed

1 tablespoon olive oil

1 large onion -- minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon fresh ginger -- minced

salt and pepper -- to taste

1 1/2 cups basmati rice

 

Bring a large saucepan of water to a boil, add the lentils and cook for 10

minutes. Meanwhile, heat the oil in a large skillet over medium-high heat until

hot. Add the onion and cook, stirring frequently, until lightly browned, about

7-10 minutes. Remove from the heat. Drain the lentils, return them to the

saucepan, and then add the cooked onion, cumin, coriander, ginger, and salt and

pepper to taste. Add the rice and 4 cups water, bring to a boil, reduce the

heat and simmer, covered, for about 20 minutes, utnil the lentils and rice are

tender. Remove from the heat and allow to stand for 10 minutes before serving.

 

Source:

" Rice & Spice "

 

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Per Serving (excluding unknown items): 220 Calories; 4g Fat (16.7% calories from

fat); 5g Protein; 41g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 38mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1/2 Fat.

 

Serving Ideas : Serve with salad or leafy green vegetable.

 

 

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