Date: Sun, 12 Oct 1997 17:15:03 -0700
From: music_class@earthlink.net (Katja)
I just made this and it's so fragrant, colorful and tasty - especially with
such a short, quick list of seasonings! I use the microwave a lot (thanks
to Barbara Kafka's books teaching me how) but rice and lentils can
obviously be cooked many ways .. top of stove, pressure cooker, slow
cooker, rice cooker, oven, etc. ... use what works for YOU.
Middle Eastern Rice & Lentils - Microwave
from "The Woman's Day Cookbook," p. 278
Serves 4 (more as side dish, I'd say) - takes 28 min. + 5 min. standing time
This is a fragrant, colorful, sweetly flavorful rice and lentil dish. The
book suggests tossing leftovers with mustard vinaigrette for quick lunch
salad.
3/4 c. coarsely chopped onion (I used 1 whole med.)
1 T. favorite saute liquid
3 1/2 c. broth or 3 1/2 c. water + 1 t. salt
3/4 c. uncooked rice (I used jasmine rice)
1/2 c. dried lentils, rinsed and picked over
1 c. diced, peeled baking potato
3/4 c. diced, peeled carrot
1/2 c. raisins
1/2 t. ground black pepper
1/2 t. ground cumin
1/2 t. ground cinnamon
1/8 t. ground cloves (I used a scant 1/8 t.)
1 c. diced red bell pepper
3/4 c. frozen green peas
1. In 3-qt. microwave-safe casserole (I used microwave pressure cooker),
combine onion and saute liquid. Microwave uncovered for 2-3 minutes,
stirring once, until crisp-tender.
2. Add broth/water, rice, lentils, potato, carrot, raisins and spices.
Cover with lid or vented plastic wrap. Micro on High for 18-20 minutes,
stirring 3 times, until rice and lentils are almost tender (took longer for
lentils).
3. Stir in bell pepper and peas. Cover and micro for 3-5 minutes more, or
until the liquid is absorbed and the rice and lentils are ender. Let stand
on heatproof surface for 5 minutes before serving.
kwvegan vegan