LENTILS AND RICE (KEDGEREE)

Lentils and Rice (Kedgeree) image

Provided by CJAY8248

Categories Indian

Time 55m

Yield 1 casserole, 8 serving(s)

Number Of Ingredients 8

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8 peppercorns
8 cardamom seeds (the black ones inside the white pod)
1 bay leaf
1 piece gingerroot
8 cups lentils
1 large onion, thinly sliced
1 cup raw rice
2 tablespoons oil or 2 tablespoons butter

Steps:

Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
Cook, covered, in the microwave for 30 minutes, stirring occasionally. Add the onion, rice, and oil.
Cook, covered, 20 minutes more in the microwave or until the rice is tender and the water is absorbed, stirring occasionally.
If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.

Nutrition Facts : Calories 353.1, Fat 4.3, SaturatedFat 0.6, Sodium 6.3, Carbohydrate 60.6, Fiber 16.6, Sugar 4.4, Protein 19.6