Middle Eastern Rice And Lentils

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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!!

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Steps

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In a 3-quart saucepan , cook onion in oil till crisp-tender , about 5 to 10 minutes.

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Add broth , rice , lentils , potato , carrot , raisins , and seasonings.

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Cook until rice and lentils are almost tender , about 10 to 15 minutes.

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Stir in the bell pepper and peas.

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Cover and cook about 5-10 minutes more , or until the liquid is absorbed and the rice and lentils are tender.

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Let stand 5 minutes before serving.

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I sometimes use this rice to make stuffed peppers.

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I put rice in peppers and pour canned spaghetti sauce over , cover and bake about 45 to 60 minutes.

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I also use leftover rice to make veggie burgers.

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Enjoy !.

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For vegetarian / vegan do not use chicken broth.

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Ingredients

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onion, vegetable oil, chicken broth, white rice, dried lentils, baking potato, carrot, raisins, ground black pepper, ground cinnamon, ground cumin, ground cloves, red bell pepper, frozen green pea