** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Rinse rice and lentils separately, then soak them in 2 1/2 cups of water for 20-25 minutes.
2. Drain them well and put off to side. Slowly dryfry onions, in heavy saucepan.
3. When they begin to carmelize and brown, and exude moisture, add cumin, cinnamon, clove, cardamom, and peppercorns.
4. If they stick, add a little water. Stir until onions are golden brown.
5. Add 2 1/4 cups off water and put in lentils first.
6. Let it come to a boil, reduce heat to a minimum, cover and cook 10 minutes, add drained rice, stirring gently to mix lentils and and rice together.
7. Cover and continue cooking for 20-25 minutes, let stand 3 or 4 minutes before serving.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Rice, Onion allergies.
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