Yield: 2 servings
|½ tablespoon||Olive oil|
|⅛ teaspoon||Cardomom seeds|
|⅛ teaspoon||Ground cinnamon|
|½ teaspoon||Garam masala|
|½ teaspoon||Ground cardomom|
|½ teaspoon||Brown mustard seeds|
|1 \N||Cinnamon sticks|
|1 cup||Brown rice|
|½ cup||Brown lentils|
|¼ cup||Toasted almonds|
|¼ cup||Toasted brasil nuts|
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