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Indian Rice with Lentils and Mushrooms
1 tbsp butter
2 1/2 cups sliced onions
3 1/2 cups hot stock
2 cups quartered mushrooms
1 cup rice (white or brown)
3/4 cup green lentils
1 tbsp minced gingerroot
1 tsp curry powder or more, to taste
1 pinch cinnamon
2 cloves garlic, minced
In heavy skillet, melt butter over med. heat. Cook onions over low
heat, stirring occasionally until tender and lightly browned. In
a sauce pan, stir together stock, mushrooms, rice, lentils, ginger,
curry powder, cinnamon and garlic. Bring to a boil, cover, and let
simmer for 25/45 mins (25 - white rice/45 - brown rice) until rice
and lentils are tender, and liquid is absorbed. (The cooking times
are approximate)
Top each serving with onions.
NOTE: yellow or green split peas work well in this recipe, instead
of green lentils.
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Lentils