Rice and lentils

Yield: 4 servings

Measure Ingredient
1 medium Onion, chopped
2 \N Garlic Cloves, minced
2 tablespoons Vegetable Oil
1 teaspoon Ground Turmeric
½ teaspoon Paprika
¼ teaspoon Ground Cloves
¼ teaspoon Ground Cinnamon
¼ teaspoon Ground Coriander
¼ teaspoon Ground Black Pepper
¼ teaspoon Salt
1 cup Brown Rice, uncooked
1 cup Dried Lentils, sorted and washed
4 cups Water

Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

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