Fragrant rice and lentils
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | tablespoon | Olive oil |
| ½ | Onion | |
| ½ | teaspoon | Turmeric |
| ⅛ | teaspoon | Cardomom seeds |
| ⅛ | teaspoon | Ground cinnamon |
| ½ | teaspoon | Garam masala |
| ½ | teaspoon | Ground cardomom |
| ½ | teaspoon | Brown mustard seeds |
| 1 | Cinnamon sticks | |
| 1 | cup | Brown rice |
| ½ | cup | Brown lentils |
| 2½ | cup | Water |
| 2 | Eggs | |
| ¼ | cup | Toasted almonds |
| ¼ | cup | Toasted brasil nuts |
Directions
Preparation: Finely chop the onion. Hard boil the eggs.
1. Heat the oil in a large pan and add the onion.
Cook over a low heat until golden brown.
Add spices, mustard seeds and cinnamon sticks and cook for 1 minute whilst stirring continously.
2. Add the rice and lentils and continue stirring. Pour in the water and bring to the boil. Reduce to a low heat and simmer, covered, for 40 minutes or until rice and lentils are tender. Stir through the eggs and toasted nuts.
Posted by Kaz Dunkley From: Karen Mintzias Date: 12 Jun 94 From: Dale Shipp Date: 09-18-94