Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Non-stick vegetable spray |
| 2 \N | Cloves garlic; minced |
| 1 small | Onion; chopped |
| 2 tablespoons | Fresh ginger; minced (fresh ginger can be kept in freezer until needed) |
| ½ teaspoon | Turmeric |
| ½ teaspoon | Cumin seeds crushed; -or- |
| ¼ teaspoon | Ground cumin |
| ¼ teaspoon | Ground allspice |
| 2 teaspoons | Curry power |
| 1 teaspoon | Salt |
| 1 cup | Washed lentils |
| ¾ cup | Brown rice |
| 3 cups | Water |
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.
MINGRAM@...
(JUDY MINGRAM)
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .