Pakistani Rice & Lentils
Pakistani Rice and Lentils recipe
Yield
6 servingsPrep
10 minCook
45 minReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
lentils
|
|
| 2 | cups |
long grain rice
|
|
| 1 | cup |
onions
chopped |
|
| 5 | cups |
chicken broth
|
|
| ⅓ | cup |
butter
melted |
|
| 2 | teaspoons |
salt
|
|
| 1 | teaspoon |
turmeric
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
lentils
|
|
| 473 | ml |
long grain rice
|
|
| 237 | ml |
onions
chopped |
|
| 1.2 | l |
chicken broth
|
|
| 79 | ml |
butter
melted |
|
| 1E+1 | ml |
salt
|
|
| 5 | ml |
turmeric
|
|
Directions
Soak the lentils in cold water to cover for 2 hours. Drain well.
Combine the lentils, rice and onions in a large casserole.
Stir in remaining ingredients, then cover.
Bake in a preheated 425℉ (220℃). oven for 25 minutes.
Stir rice and lentils gently to mix well, then bake for 20 minutes longer or until the rice is tender and the liquid is absorbed.
One teaspoon curry powder may be added if you like.
