Lentil and rice stew
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Chuck |
| 3 | Onions -- diced | |
| 2 | tablespoons | Fat |
| 1 | cup | Lentils |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Pepper |
| 4 | cups | Boiling water |
| ½ | cup | Uncooked rice |
Directions
Cut the beef in 2-inch cubes and brown with the onions in the fat.
Soak lentils in cold water for 2 hours. Drain. Add the lentils, salt, pepper and boiling water. Cover and cook over low heat 1½ hours.
Stir in the rice; recover and cook additional 25 minutes. Serves 6 to 8.
Recipe Source: THE ART OF J
Recipe By : Jennie Grossinger - "The Art Of Jewish