Rice and lentils
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion, chopped |
| 2 | Garlic Cloves, minced | |
| 2 | tablespoons | Vegetable Oil |
| 1 | teaspoon | Ground Turmeric |
| ½ | teaspoon | Paprika |
| ¼ | teaspoon | Ground Cloves |
| ¼ | teaspoon | Ground Cinnamon |
| ¼ | teaspoon | Ground Coriander |
| ¼ | teaspoon | Ground Black Pepper |
| ¼ | teaspoon | Salt |
| 1 | cup | Brown Rice, uncooked |
| 1 | cup | Dried Lentils, sorted and washed |
| 4 | cups | Water |
Directions
Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender.
One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange
Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Shared by: Norman R. Brown
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