1 teaspoon olive oil
2 celery stalks
1 onion
2 garlic cloves
1 cup brown rice
1/4 cup lentils
rinsed and drained
2 tablespoons raisins
1 1/2 teaspoons curry powder
1/4 teaspoon salt
1/8 teaspoon freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
In a medium nonstick saucepan, heat the oil. Add the celery, onion and garlic; cook, stirring as needed, until softened, about 5 minutes.
Add the rice, lentils, raisins, curry, salt, pepper and 2 1/2 cups water; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice and lentils are tender and most of the liquid is absorbed, 40 to 50 minutes.
Remove from the heat and fluff with a fork; cover and let stand 5 minutes.
This recipe yields 4 servings.
Per Serving: 251 Calories, 3 g Total Fat, a g Saturated Fat, a mg Cholesterol, 154 mg Sodium, 50 g Total Carbohydrate, 4 g Dietary Fiber, 8 g Protein, 37 mg Calcium.
