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Bombay Rice & Lentils
| Ingredients | |||
| 1/2 | each | onion, medium-size, chopped | |
| 2 | tablespoon | oil | |
| 1 | cup | rice, brown, uncooked | |
| 1 | tablespoon | tomato paste | |
| 2 1/2 | cup | water | |
| 1/4 | teaspoon | cinnamon | |
| 1/4 | cup | lentils, uncooked | |
| 1/2 | teaspoon | salt, seasoned | |
| 1/2 | cup | raisins | |
| 1/2 | cup | pinenuts | |
Directions: | |||
| Saute onion in oil in large skillet until soft. Add rice; cook, stirring, several minutes. Combine tomato paste, water, cinnamon and lentils in a bowl; add to rice. Bring mixture to a boil; cover tightly, reduce heat and simmer 30 minutes. Stir in seasoned salt, raisins and pinenuts. Grease an 8-inch square baking dish; pour in rice mixture. Cover and bake in preheated 350 degree oven for 20 to 30 minutes. | |||
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