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Add a photoServings: 4
Ingredients
- 1 c. Rice
- 1/3 c. Lentils
- 1/2 c. Sliced onion
- 1 tsp Cumin seeds
- 1/2 x Inch cinnamon stick
- 2 x Cloves
- 1 x Brown cardamom pod, split or possibly bruised
- 12 x Peppercorns
Directions
- Rinse rice and lentils separately, then soak them in 2 1/2 c. of water for 20-25 min. Drain them well and put off to side. Slowly dryfry onions, in heavy saucepan. When they begin to carmelize and brown, and exude moisture, add in cumin, cinnamon, clove, cardamom, and peppercorns. If they stick, add in a little water. Stir till onions are golden. Add in 2 1/4 c. off water and put in lentils first. Let it come to a boil, reduce heat to a minimum, cover and cook 10 min, add in liquid removed rice, stirring gently to mix lentils and and rice together. Cover and continue cooking for 20-25 min, let stand 3 or possibly 4 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 233 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.65g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 237mg | 7% |
| Total Carbs 48.18g | 13% |
| Dietary Fiber 5.8g | 19% |
| Sugars 0.95g | 1% |
| Protein 7.68g | 12% |
