|2||Garlic Cloves, minced|
|1/4||ts||Ground Black Pepper|
|1||c||Brown Rice, uncooked|
|1||c||Dried Lentils, sorted and washed|
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 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Shared by: Norman R. Brown