Mediterranean Lentils and Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Golden raisins (sultanas) can be substituted for the currants. They're very small and not readily apparent, but they add a lot to the flavor! This recipe also makes good leftovers! Ingredients:
1 medium onion |
2 tsp ground cumin |
2 tsp ground cinnamon |
1/2 tsp cayenne |
3/4 cup lentils |
2 cups vegetable broth |
14 1/2 oz tomatoes, crushed canned |
2 cups vegetable broth |
1 cup uncooked rice |
1/2 cup water |
1/3 cup dried currants |
1/4 cup crumbled feta cheese |
Directions:
1. Spray a non stick skillet with vegetable oil spray.
2. Add onion, cumin, cinnamon, and cayenne, cook over medium heat until the onion is soft, about 10 minutes
3. stir in lentils and 2 cups broth. bring to a boil over medium-high heat. reduce heat and simmer, covered, for 20 minutes
4. add remaining ingredients except feta. bring to a boil and simmer, covered, for 20 minutes or until rice and lentils are tender. NOTE: watch the liquid level at this stage to prevent burning!
5. To serve, sprinkle with feta
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