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Lentil-Rice Casserole |
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Serves: 6 Print this RecipePrep: 10 min Cook: 25 min 1 tablespoon vegetable oil 1 small onion, chopped (1/4 cup) 1 teaspoon grated ginger root 1 cup regular long grain rice 1 cup dried red lentils (8 ounces), sorted and rinsed 6 cups boiling water 1 tablespoon ground turmeric 1 teaspoon salt 2 tablespoons safflower or vegetable oil 2 teaspoons whole allspice 1 dried chili 1 dried bay leaf 1 teaspoon sugar 3 tablespoons butter or margarine, cut up 1. Heat vegetable oil in 2-quart saucepan over medium-high heat. Cook onion and gingerroot in oil 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Stir in rice and lentils. Cook about 3 minutes, stirring frequently, until rice is browned. 2. Reduce heat to medium. Gradually stir in boiling water. Stir in turmeric and salt. Cover and simmer 15 to 20 minutes, stirring occasionally, until rice and lentils are tender. 3. Heat safflower oil in 12-inch skillet over medium-high heat. Heat allspice, chili and bay leaf in oil 1 to 2 minutes, stirring frequently, until allspice pops. Stir in rice and lentil mixture. Stir in sugar. Cook about 5 minutes longer or until heated. Just before serving, stir in butter. Serve casserole with the chili and bay leaf left in, but remember not to eat them. "The Milk and Rice 'Soup' recipe in this Chapter can be helpful for heartburn. Or try this ancient Indian recipe to help lessen stomach discomfort. If spicy foods are bothersome, reduce the amount of onion, allspice and dried chili, or omit altogether." ---Dr. Ghosh NUTRITION FACTS: High in iron; excellent source of fiber 1 Serving: Calories 300 (Calories from Fat 100); Fat 11g (Saturated 3g); Cholesterol 10mg; Sodium 420mg; Potassium 400mg; Carbohydrate 47g (Dietary Fiber 8g); Protein 11g % DAILY VALUE: Vitamin A 2%; Vitamin C 2%; Calcium 2%; Iron 24%; Folic Acid 54%; Magnesium 12% DIET EXCHANGES: 3 Starch, 1 ½ Fat Helpful For These Side Effects: (c) From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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