How to prepare Lentil rice recipe
Method of cooking Lentil rice recipe
Lentil rice recipe
Indian Lentils & Rice
(recipe from Betty Crocker)
8 medium green onions, chopped (1/2 cup)
1 tablespoon finely chopped gingerroot
1/8 teaspoon crushed red pepper
2 garlic cloves, finely chopped
5 1/4 cups vegetable broth
1 1/2 cups (12 ounces) dried lentils, sorted and rinsed
1 teaspoon ground turmeric
1/2 teaspoon salt
1 large tomato, chopped (1 cup)
1/4 cup shredded coconut
2 tablespoons chopped fresh mint leaves or 2 teaspoons dried mint
leaves
3 cups hot cooked rice
1 1/2 cups plain fat-free yogurt
Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot,
red pepper and garlic in saucepan over medium heat 3 to 5 minutes,
stirring occasionally, until onions are tender.
Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat
to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding
remaining broth if needed, until lentils are tender.
Stir in tomato, coconut and mint. Serve over rice and with yogurt.
Serves 6.
Nutrition Information: 1 Serving: Calories 300 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 1130 mg; Total Carbohydrate 60 g (Dietary Fiber 12 g); Protein 19 g Percent Daily Value*: Vitamin A 20 %; Vitamin C 10 %; Calcium 18 %; Iron 34 % Exchanges: 4 Starch
*Percent Daily Values are based on a 2,000 calorie diet.
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