Rice And Lentilsdiabetic, rice, vegetables 1 medium onion, chopped 2 centiliter garlic, minced 2 tablespoon vegetable oil 1 teaspoon ground turmeric 1/2 teaspoon paprika 1/4 teaspoon ground cloves 1/4 teaspoon ground cinnamon 1/4 teaspoon ground coriander 1/4 teaspoon ground black pepper 1/4 teaspoon salt 1 cup brown rice, uncooked 1 cup dried lentils, sorted and washed 4 cup 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 |
