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Recipe Name: Arab Lentil And Rice Pilaf W/browned Onions Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 6

2 Cup(s) Brown lentils
7 Cup(s) Water
1 Onion, finely chopped
3 Tablespoon(s) Olive oil
1 1/2 Cup(s) Long grain white rice
1 Onion, sliced into half
Salt & pepper to taste, Salt & pepper to taste
Put lentils in a large pot, cover with 5 cups of water, and bring to a
boil. Cover and simmer for 20 minutes, stirring occasionally, and
removing any foam that rises. In a medium skillet over medium-high
heat, saute chopped onion in 1 1/2 tablespoons of oil until soft and
golden, about 5 minutes. After lentils have cooked for 20 minutes, add
cooked chopped onions, rice, and remaining water. Cook for 15 to 20
more minutes or until rice is tender, adding more water if necessary.
Season to taste with salt & pepper. In the skillet used to saute
onions, saute sliced onion in remaining oil until dark brown, about
10-15 minutes. Serve lentils and rice topped with browned onions. By
"Karen C. Greenlee" <> on Mar 13, 1999. Recipe
by: Veggie Life, January, 1999 Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
Calories: 128
Calories From Fat: 61
Total Fat: 6.9g
Cholesterol: 0mg
Sodium: 10.6mg
Potassium: 79.9mg
Carbohydrates: 15.2g
Fiber: <1g
Sugar: 1.9g
Protein: 1.5g

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