Major Grey's Sweet Lentils and Rice
Rice is topped-off with a blending of exotic spices, sweet lentils and vegetables. Wonderful served as either a hearty side dish or meatless entrée.
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
- For Lentils: 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.
- For Rice: 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.
Makes 6 servings.