Middle Eastern Rice and Lentils
Source of Recipe
The Woman's Day Cookbook
List of Ingredients
3/4 cup coarse chopped onion
1 tablespoon saute liquid
3 1/2 cups broth
3/4 cup uncooked rice
1/2 cup dried lentils, rinse and pick over
1 cup diced peeled baking potato
3/4 cup diced, peeled carrot
1/2 cup raisins
1/2 teaspoon ground black pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup diced red bell pepper
3/4 cup frozen green peasRecipe
In 3-qt. microwave-safe casserole (or microwave pressure cooker), combine onion and saute liquid. Microwave uncovered for 2-3 minutes, stirring once, until crisp-tender. 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). 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 tender. Let stand on heatproof surface for 5 minutes before serving. Serves 4.
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