RICE & LENTILS

      Title: RICE & LENTILS
  Categories: Diabetic, Vegetables, Grains, Vegetarian
       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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