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Title: Rice & Lentils
Categories: Diabetic Vegetable Grain Vegetarian
Yield: 4 Servings
1 | md | Onion, chopped |
2 | Garlic Cloves, minced | |
2 | tb | Vegetable Oil |
1 | ts | Ground Turmeric |
1/2 | ts | Paprika |
1/4 | ts | Ground Cloves |
1/4 | ts | Ground Cinnamon |
1/4 | ts | Ground Coriander |
1/4 | ts | Ground Black Pepper |
1/4 | ts | Salt |
1 | c | Brown Rice, uncooked |
1 | c | Dried Lentils, sorted and washed |
4 | c | 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 0-13-024894-0, by Betty Wedman, M.S.,R.D.
Shared by: Norman R. Brown
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