A blog post from danboe.net
Creamy Indian Lentils and Rice
Posted Jul 20, 2006 at 03:42 PM
Recipe adapted from Cooking Light.
For a balanced meal, try serving with a small portion (3oz) of lean fish or poultry, such as sauteed halibut cheeks, oven-baked cod or chicken breast.
Ingredients
- 1 Tbsp olive oil
- 2 cups onion, thinly sliced
- 1 cup uncooked long-grain brown rice
- 1 Tbsp curry powder
- 2 tsp mustard seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 4 cups water
- 1 cup dried lentils
- 1 cup chopped fresh cilantro
- 1/2 cup low fat sour cream
Preparation
- Heat oil in a large Dutch oven over medium-high heat.
- Add onion, saute 8 minutes or until golden brown, stirring occassionally.
- Add rice, curry powder, mustard seeds, salt and pepper. Saute for 1 minute.
- Add water and lentils, bring to a boil.
- Cover, reduce heat and simmer 1 hour. Remove from heat, stir in cilantro and sour cream.
Nutritional information
Makes six 1 cup servings, each having 297 calories, 6.5g fat, 13.2g protein, 48g carbohydrates, 411mg sodium and 6.3g fiber.
About this page
This page contains a single post from Daniel Boerner's blog, of which Boot Camp + Windows Vista = no more Airport Extreme reboots is the latest post.
Are there more posts like this one?
Possibly. Within this blog, this post is categorized under food-recipes and it was posted on July 20, 2006. Those would be good places to start looking for related posts.
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