Middle Eastern Rice And Lentils

• 3/4 cup coarsely chopped onion
• 1 tablespoon vegetable oil
• 3 1/2 cups chicken broth (or 3 1/2 cups water plus 1 tsp. salt I usually add veg. cube)
• 3/4 cup uncooked white rice
• 1/2 cup dried lentils, rinsed and picked over
• 1 cup diced peeled baking potato
• 3/4 cup diced peeled carrot
• 1/2 cup raisins
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1 cup diced red bell pepper
• 3/4 cup frozen green pea

1. In a 3-quart saucepan, cook onion in oil till crisp-tender, about 5 to 10 minutes.
2. Add broth, rice, lentils, potato, carrot, raisins, and seasonings.
3. Cook until rice and lentils are almost tender, about 10 to 15 minutes.
4. Stir in the bell pepper and peas.
5. Cover and cook about 5-10 minutes more, or until the liquid is absorbed and the rice and lentils are tender.
6. Let stand 5 minutes before serving.
7. I sometimes use this rice to make stuffed peppers.
8. I put rice in peppers and pour canned spaghetti sauce (I usually add about 1/8 cup water to this) over, cover and bake about 45 to 60 minutes.
9. I also use leftover rice to make veggie burgers.
10. Enjoy!
11. For Vegetarian/Vegan do not use chicken broth.

onion, vegetable oil, chicken broth, uncooked white rice, dried lentils, peeled carrot, raisins, ground black pepper, ground cinnamon, ground cumin, ground cloves, red bell pepper, frozen green pea

Taken from www.food.com/recipe/middle-eastern-rice-and-lentils-49579 (may not work)