Middle Eastern Rice and Lentils |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers! Ingredients:
3/4 cup coarsely chopped onion |
1 tablespoon vegetable oil |
3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt i usually add veg. cube) |
3/4 cup uncooked white rice |
1/2 cup dried lentils, rinsed and picked over |
1 cup diced peeled baking potato |
3/4 cup diced peeled carrot |
1/2 cup raisins |
3/4 teaspoon ground black pepper |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
1/8 teaspoon ground cloves |
1 cup diced red bell pepper |
3/4 cup frozen green pea |
Directions:
1. In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
2. Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
3. Cook until rice and lentils are almost tender, about 10 to 15 minutes.
4. Stir in the bell pepper and peas.
5. Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
6. Let stand 5 minutes before serving.
7. I sometimes use this rice to make stuffed peppers.
8. I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
9. I also use leftover rice to make veggie burgers.
10. Enjoy!
11. For Vegetarian/Vegan do not use chicken broth.
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