Pakistani rice & lentils

Yield: 6 Servings

Measure Ingredient
1 cup Lentils
2 cups Long grain rice
1 cup Chopped onions
5 cups Chicken stock
⅓ cup Melted butter
2 teaspoons Salt
1 teaspoon Tumeric

Soak the lentils in cold water to cover for 2 hours. Drain well.

Combine the lentils, rice and onions in a large casserole. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed. One tsp curry powder may be added if you like.

Posted by Bob Stein.

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