This protein rich dish will add a flavorful accent to broiled or grilled lamb chops or steaks. A combination of cinnamon, cumin, and cloves gives the dish a spicy Middle Eastern taste and aroma. Toss any cold leftovers with a mustard vinaigrette for an easy luncheon salad, or use it to make stuffed peppers!
- 3⁄4 cup coarsely chopped onion
- 1 tablespoon vegetable oil
- 3 1⁄2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
- 3⁄4 cup uncooked white rice
- 1⁄2 cup dried lentils, rinsed and picked over
- 1 cup diced peeled baking potato
- 3⁄4 cup diced peeled carrot
- 1⁄2 cup raisins
- 3⁄4 teaspoon ground black pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cumin
- 1⁄8 teaspoon ground cloves
- 1 cup diced red bell pepper
- 3⁄4 cup frozen green pea
- In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
- Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
- Cook until rice and lentils are almost tender, about 10 to 15 minutes.
- Stir in the bell pepper and peas.
- Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
- Let stand 5 minutes before serving.
- I sometimes use this rice to make stuffed peppers.
- I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
- I also use leftover rice to make veggie burgers.
- For Vegetarian/Vegan do not use chicken broth.