Yield: 6 Servings
|Non-stick vegetable spray|
|2||Cloves garlic; minced|
|1 small||Onion; chopped|
|2 tablespoons||Fresh ginger; minced (fresh ginger can be kept in freezer until needed)|
|½ teaspoon||Cumin seeds crushed; -or-|
|¼ teaspoon||Ground cumin|
|¼ teaspoon||Ground allspice|
|2 teaspoons||Curry power|
|1 cup||Washed lentils|
|¾ cup||Brown rice|
Got this out of the Orange Co. Register, tried it and it tasted great! Spray a large, heavy pan with non-stick cooking spray. Heat pan to medium heat. Add garlic, onion and ginger and cook until a golden brown. Add spices and cook for 2 more minutes.
Add lentils and rice and mix well. Stir in water and bring to a boil.
Reduce heat to low and cook cover, 35-45 minutes, or until the lentils and rice are tender and all of the liquid is absorbed. If necessary, add a few more tablespoons of water to cook until the rice is tender.
Remove from heat and allow to stand, covered, for 10 minutes before serving. Makes 6 cups.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .