MIDDLE EASTERN RICE AND LENTILS
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!
Provided by Sharon123
Categories White Rice
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- Stir in the bell pepper and peas.
- Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- Let stand 5 minutes before serving.
- I sometimes use this rice to make stuffed peppers.
- 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.
- I also use leftover rice to make veggie burgers.
- Enjoy!
- For Vegetarian/Vegan do not use chicken broth.
Nutrition Facts : Calories 419.3, Fat 5.5, SaturatedFat 0.9, Sodium 722.2, Carbohydrate 77.3, Fiber 12.8, Sugar 17.4, Protein 16.4
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