Bombay Rice & Lentils
A scrumptious dish that tastes wonderful by itself or when served as part of dinner.
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
onions
medium-size, chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
rice
brown, uncooked |
|
| 1 | tablespoon |
tomato paste
|
|
| 2 ½ | cups |
water
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ¼ | cup |
lentils
uncooked |
|
| ½ | teaspoon |
salt
seasoned |
|
| ½ | cup |
raisins, seedless
|
|
| ½ | cup |
pine nuts
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
onions
medium-size, chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
rice
brown, uncooked |
|
| 15 | ml |
tomato paste
|
|
| 591 | ml |
water
|
|
| 1.3 | ml |
cinnamon
|
|
| 59 | ml |
lentils
uncooked |
|
| 2.5 | ml |
salt
seasoned |
|
| 118 | ml |
raisins, seedless
|
|
| 118 | ml |
pine nuts
|
|
Directions
Sauté onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice.
Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch square baking dish ; pour in rice mixture. Cover and bake in preheated 350℉ (180℃) oven for 20 to 30 minutes.
