Curried Rice With Lentils Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
1 each: Fatfree broth or water,
, (replaces the 1-2tbsps. oil
To saute with),
3/4 cup: Dried lentils,
1/2: Onion, chopped
3 Cloves: garlic, minced or put
Through a press,
1/4 tsp: Groung ginger,
1/2 tsp: Turmeric,
2: To 3 teaspoons curry powder,
To taste,
1 cup: Brown rice,
4 cup: Water,
2: Fatfree vegetable cubes,
1 each: Salt to taste,
1/2 cup: Raisins or currants,
1/4 cup: Sunflower seeds, (use less or
Omit to lower fat),
1: Large, tart apple, or
2: Medium, diced
GARNISH
1 cup: Plain/lowfat yogurt,
1/4 cup: Raisins or chutney,
Directions:
Heat the fatfree broth/water in a heavy-bottommed soup pot, 2-quart
saucepan, or Dutch oven and saute the onion with 1 clove of the garlic
until it begins to turn translucent. Add the ginger, turmeric, and
curry powder and saute for a few minutes longer. Add more
broth/water, if necessary, and the rice, and saute for 2 minutes. Add
the lentils, water, bouillon cubes, remaining garlic, raisins, and
sunflower seeds and bring to a boil. Cover, reduce the heat, and
simmer for 25 mins. Add the apples and simmer, covered, for another
10 to 15 minutes, or until the water is absorbed. Serve topped with
yogurt and the additional raisins.
Source: This is a recipe taken from the book Fast Vegetarian Feasts
by Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu
(Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp
saucepan, or Dutch oven and saute the onion with 1 clove of the garlic
until it begins to turn translucent. Add the ginger, turmeric, and
curry powder and saute for a few minutes longer. Add more
broth/water, if necessary, and the rice, and saute for 2 minutes. Add
the lentils, water, bouillon cubes, remaining garlic, raisins, and
sunflower seeds and bring to a boil. Cover, reduce the heat, and
simmer for 25 mins. Add the apples and simmer, covered, for another
10 to 15 minutes, or until the water is absorbed. Serve topped with
yogurt and the additional raisins.
Source: This is a recipe taken from the book Fast Vegetarian Feasts
by Martha Rose Schulman. Posted by Tabatha.wnin@smtp.usi.edu
(Tabatha) to the Fatfree Digest [Volume 16 Issue 8] Mar. 12, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80
Source from luhu.jp