This recipe comes from "American Whole Foods Cuisine" by Nikki and David Goldbeck. Rice and lentils are traditional staples in almost every bean/grain culture. Kitchree is rooted in India, and is reserved for family feeding, though in the West it is a novelty and suitable for entertaining. We love this meal, and have it at least once a month. It is best served scooped up with warm naan, with a salad as an accompaniment. I always use the cloves as my seasoning and have loved this variation so much I have not tried the others.