Indian Lentils and Rice
1 tbsp canola or light olive oil
2 cups thinly chopped onions
1 cup uncooked
long-grain brown rice
1 tbsp curry powder
1 tsp salt
½ tsp black pepper
4 cups water
1 cup dried lentils
1/2 cup chopped fresh cilantro
½ cup low-fat sour cream
Heat oil in a large Dutch oven over medium-high
heat. Add onion and saute for 8 minutes or until golden
brown, stirring occasionally. Add the rice and next
4 ingredients (rice through pepper); saute 1 minute.
Add water and lentils; bring to a boil. Cover, reduce
heat, and simmer 1 hour. Remove from heat; stir in cilantro
and sour cream. Serves six (1 cup servings).
Nutritional analysis per serving:
* To decrease sodium content decrease or
omit salt in recipe.