Source Sunset magzine, September 1975 issue where there are a number of other terrific middle eastern recipes Cut onions into lengthwise slices, place into frying pan with the live oil. Cook over medium heat, stirring frequently until onions are richly browned ~ about a half hour. At the same time rinse lentils and put in a 3-4 quart saucepan with the water, bring to a boil, turn to simmer and cover. After 20 minutes add rice, salt, and pepper. Reserve 1/2 C of the cooked onions and add balance to the lentil/rice mixture. Cook until rice is tender and fluffed - about 25 minutes. Serve hot or at room temp with reserved onions arranged over the top. It makes a nice accompaniement to meat or as a main course served with a cucumber/yogurt salad Posted to JEWISH-FOOD digest V97 #033 by Ron Parker
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|Serving Size: 1 Serving (188g)|
|Recipe Makes: 8|
|Calories from Fat: 19 (18%)|
|Amt Per Serving||% DV|
|Total Fat 2.1g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 10.3mg||0 %|
|Potassium 234.7mg||6 %|
|Total Carbohydrate 18.6g||5 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 15.1g|
|Protein 3.9g||6 %|
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Calories per serving: 105
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