Rice is topped-off with a blending of exotic
spices, sweet lentils and vegetables. Wonderful served as either
a hearty sidedish or meatless entree.
Major Grey's
Sweet Lentils and Rice
3/4 cup chopped roasted
red bell peppers
1/3 cup chopped fresh cilantro
1/4 cup chopped ripe olives
1 clove garlic, finely minced
1/2 teaspoon curry powder
3 cups water
1 3/4 cups dried lentils
6 green onions, sliced - divided use
3 teaspoons vegetable base or boullion granules
1 cup Major Grey's chutney
2 teaspoons ground mustard
5 cups water
1/2 teapoon water
2 1/2 cups uncooked long
grain rice
Combine bell peppers,
cilantro, olives, lemon juice, garlic and curry powder is small
bowl; mix well. Set aside.
Combine water, lentils,
1/2 cup green onions and bouillon in medium saucepan; bring to
boil. Reduce heat to low; cover. Cook for 10 minutes; uncover.
Stir in chutney and mustard; cook, stirring occasionally, for
20 minutes or until lentils are tender.
Meanwhile, in a 2-quart
saucepan bring water and salt to boil, stir in rice, cover and
reduce heat; simmer for 20 minutes. Remove from heat and stir
in remaining green onions.
Place about 1 cup rice
on serving plates; top with lentil mixture and bell pepper mixture.
