Fried Rice and Lentils
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup Lentils 1.5 cup White Rice, long grain 0.75 cup Sun Dried Tomatoes 2 medium (2-1/2" dia) Onions, raw 6 tsp Butter - Ghee 4 gram(s) cinnamon, unground whole stick 1 tsp, crumbled Bay Leaf salt sriracha chili sauce to taste optional: 1-2 tsp sugar
Cook the rice, you can do that however you like to cook your rice. Brown rice can also be used.
The lentils should be cooked until they are soft. I used small brown ones, other lentils are also okay, but they should retain their shape when done, and not turn into some kind of soup.
when cooking lentils, don't put salt into the water, or it will take longer to cook them. 10 minutes before the lentils are done, chop the dried tomatoes into small pieces and add them to the lentils. I started with 2 cups of water and added more as needed. When they are done, let them cook until the water is used up or drain them. This takes 30-40 minutes. Add salt to taste.
Heat the butter ghee in an iron pan and put the cinnamon stick and the bay leaves (I used 2) into the ghee. When they have given their aroma to the ghee, add the onions (cut into fine rings) and fry them until golden brown.
Then add the rice and lentils, reduce the heat and fry the rice and lentils, until you like the texture. 1-2 tsp of sugar can be sprinkled into the pan when roasting the food.
I like to add sriracha sauce, and a cucumber salat with yoghurt would go very well with this dish.
Serving Size: makes 4 servings (1 plate of food per serving)
The lentils should be cooked until they are soft. I used small brown ones, other lentils are also okay, but they should retain their shape when done, and not turn into some kind of soup.
when cooking lentils, don't put salt into the water, or it will take longer to cook them. 10 minutes before the lentils are done, chop the dried tomatoes into small pieces and add them to the lentils. I started with 2 cups of water and added more as needed. When they are done, let them cook until the water is used up or drain them. This takes 30-40 minutes. Add salt to taste.
Heat the butter ghee in an iron pan and put the cinnamon stick and the bay leaves (I used 2) into the ghee. When they have given their aroma to the ghee, add the onions (cut into fine rings) and fry them until golden brown.
Then add the rice and lentils, reduce the heat and fry the rice and lentils, until you like the texture. 1-2 tsp of sugar can be sprinkled into the pan when roasting the food.
I like to add sriracha sauce, and a cucumber salat with yoghurt would go very well with this dish.
Serving Size: makes 4 servings (1 plate of food per serving)
Nutritional Info Amount Per Serving
- Calories: 266.3
- Total Fat: 8.3 g
- Cholesterol: 16.5 mg
- Sodium: 214.8 mg
- Total Carbs: 40.4 g
- Dietary Fiber: 6.6 g
- Protein: 8.2 g
Member Reviews