Title: Rice and Lentils
Categories: Vegetarian Vegetable Diabetic
Yield: 4 Servings

1	md	Onion, chopped
2		Garlic Cloves, minced
2	tb	Vegetable Oil
1	ts	Ground Turmeric
1/2	ts	Paprika
1/4	ts	Ground Cloves
1/4	ts	Ground Cinnamon
1/4	ts	Ground Coriander
1/4	ts	Ground Black Pepper
1/4	ts	Salt
1	c	Brown Rice, uncooked
1	c	Dried Lentils, sorted and washed
4	c	Water

Saute the onion and garlic in the oil in a large saucepan. Add the spices and cook over low heat for 4 minutes. Add the rice and lentils and stir to mix well. Pour in the water. Bring to a boil, turn the heat to low and cook for 45 to 50 minutes, or until the rice and lentils are tender.

One Serving = Calories: 232 Carbohydrates: 34 Protein: 10 Fat: 8 Sodium: 262 Potassium: 325 Cholesterol: 0

Exchange Value: 2 Bread Exchanges + 1 Lean Meat Exchange + 1 Fat Exchange

Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.S.,R.D.

Shared by: Norman R. Brown

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