Curried Rice With Lentils Recipe




Curried Rice With Lentils Ingredients

1 each fatfree broth or water
1 (replaces the 1-2tbsps. oil
1 to saute with)
3/4 cup dried lentils
1/2 onion, chopped
3 cloves garlic, minced or put
1 through a press
1/4 tsp groung ginger
1/2 tsp turmeric
2 to 3 teaspoons curry powder,
1 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
1 omit to lower fat)
1 large, tart apple, or
2 medium, diced

GARNISH

1 cup plain/lowfat yogurt
1/4 cup raisins or chutney

A Recipe for
Curried Rice With Lentils

 

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Food Tip
Although conventinal advice has been to use plastic cutting boards instead of wooden ones, there is an opinion that wooden surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. Whether you choose wood or plastic, use separate boards for raw and cooked foods, and make sure to clean and sterilize after each use. To sanitize cutting boards, wash with warm, soapy water, and then wash again with a solution of 2 to 3 teaspoons of household bleach in one quart of warm water. Rinse with plain hot water




Curried Rice With Lentils

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Curried Rice With Lentils 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.

1.80á

Serves: 1

 

 

 

 

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