Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Lentils |
| ½ cup | Rice |
| 2 cups | Sliced carrots |
| 3 cups | Water |
| 1 pack | Vegetable broth |
| 1 teaspoon | Garlic |
| 1 teaspoon | Dried basil |
| 1 tablespoon | Olive oil |
Wash and pick over lentils. Place in a large saucepan with rice and carrots. Add remaining ingredients. Bring to a boil. Reduce heat, cover and cook until rice is done, 20 to 30 minutes.
Makes 4 servings.
Source: Kokomo Tribune, March 13, 1995 GENIE Food & Wine RT [*], Fri Mar 24, 1995, Posted by M.CARMAIN1 [Melinda]
Individual recipes copyrighted by originator. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@....
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