Bombay rice and lentils
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Onion,medium-size,chopped | |
| 2 | tablespoons | Salad oil |
| 1 | cup | Rice,brown,uncooked |
| 1 | tablespoon | Tomato paste |
| 2½ | cup | Water |
| ¼ | teaspoon | Cinnamon |
| ¼ | cup | Lentils,uncooked |
| ½ | teaspoon | Salt,seasoned |
| ½ | cup | Raisins |
| ½ | cup | Pinenuts |
Directions
1. Saute onion in oil in large skillet until soft.
2. Add rice; cook, stirring, several minutes.
3. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice.
4. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes.
5. Stir in seasoned salt, raisins and pinenuts.
6. Grease an 8-inch-square baking dish; pour in rice mixture. 7. Cover and bake in preheated 350'F. oven 20 to 30 minutes.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini