Recipe - Rice And Lentils

1 md Onion, chopped
2 Garlic Cloves, minced
2 tablespoon Vegetable Oil
1 teaspoon Ground Turmeric
One half teaspoon Paprika
One fourth teaspoon Ground Cloves
One fourth teaspoon Ground Cinnamon
One fourth teaspoon Ground Coriander
One fourth teaspoon Ground Black Pepper
One fourth teaspoon Salt
1 cup Brown Rice, uncooked
1 cup Dried Lentils, sorted and
washed
4 cup Water

Saute the onion and garlic in the oil in a large saucepan. Add the spices
and cook over low heat for 4 minutes. Add the rice and lentils and stir to
mix well. Pour in the water. Bring to a boil, turn the heat to low and cook
for 45 to 50 minutes, or until the rice and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium:
262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN
0130248940, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini