Recipe by Sharon123
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!
Top Review by Glori-B
I doubled this recipe to take to a Middle Eastern themed dinner at my congregation. It was greeted with lots of lip-smacks and Mmmm, Mmmms. I happened to have some "one bite" mini potatoes on hand, so I used them in the dish for some novelty. In all, a very colorful, very flavorful dish. I think the spices and raisins were "spot on". Thank you for a great dinner Sharon123!
- 177.44 ml coarsely chopped onion
- 14.79 ml vegetable oil
- 828.06 ml chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
- 177.44 ml uncooked white rice
- 118.29 ml dried lentils, rinsed and picked over
- 236.59 ml diced peeled baking potato
- 177.44 ml diced peeled carrot
- 118.29 ml raisins
- 3.69 ml ground black pepper
- 2.46 ml ground cinnamon
- 2.46 ml ground cumin
- 0.59 ml ground cloves
- 236.59 ml diced red bell pepper
- 177.44 ml frozen green pea
Directions See How It's Made
- 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.