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Pakistani Rice and Lentils

 

Pakistani Rice and Lentils recipe
54

Yield

6

servings

Prep

10

min

Cook

45

min

Ready

2

hrs

Trans-fat Free, High Fiber
 

Ingredients

1 cup lentils
2 cups long grain rice
1 cup onions
chopped
5 cups chicken broth
cup butter
melted
2 teaspoons salt
1 teaspoon 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.

 

* not incl. in nutrient facts

Add review

 

 

Comments

These directions are stupid! When do i add melted butter, chicken broth and tumeric?

about 5 years ago

it clearly says to stir in the remaining ingredients

Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 51224% of calories from fat
 % Daily Value *
Total Fat 13g 21%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 33mg 11%
Sodium 1151mg 48%
Total Carbohydrate 26g 26%
Dietary Fiber 11g 44%
Sugars g
Protein 36g
Vitamin A 7% Vitamin C 6%
Calcium 5% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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