ring to a boil, cover and cook over medium heat about
cups boiling stock and the salt and pepper.
Cook uncovered
In a large saucepan, heat oil over high heat. Brown meat for 3-4 mins then transfer to a plate.
Add onion and garlic to pan and saute for 2-3 mins, until onion is tender.
Add eggplant and mushrooms. Cook, stirring, for 5-10 mins, until tender.
Add stock, curry sauce, lentils and tomato paste. Return meat to pan. Bring to a boil then reduce heat and simmer for 15-20 mins, until lentils are tender.
Stir in tomatoes and cilantro. Simmer for 10 mins. Serve with rice and papadums.
eaves, garlic, vinegar and olive oil. Season and set aside.
Cook
he lentils, reduce the heat and cook until softened, about 15
Combine 6 cups water, rice and lentils in a large bowl.
Cover and let stand 8 hours.
Drain and rinse.
Place the rice mixture, 1 1/4 cups water, and sugar in a food processor and puree until smooth.
Spoon batter in a clean bowl and cover.
Let stand for 12 hours (in a warm place free from drafts) or overnight.
Stir in salt.
Heat 1/2 tsp.
of oil in an iron skillet.
Spoon 1/3 cup into pan and heat over medium heat.
Turn pancake over when bubbles form and edges are cooked.
Repeat until batter is cooked.
Combine vegetables, stock, tomatoes, lentils, rice and herbs. Bring to a boil and simmer, stirring occasionally until lentils and rice are tender, about 45 minutes.
Additional stock may be needed toward end of cooking.
Makes 8 servings. Freezes well.
In a large saucepan over medium heat, brown the sausage until no pink shows. Stir in the onion and green pepper, and saute until the onions are tender. Stir in the lentils, rice and chicken broth. Reduce heat, cover, and simmer for 40 to 60 minutes.
Saute onion in oil in a skillet until tender.
Add rice and stir until lightly browned.
Add water and next 4 ingredients; stir well.
Cover; bring to a boil.
Reduce heat and simmer 30 minutes.
Stir in remaining ingredients and cook 20 to 25 minutes. Yields 6 main dish servings.
medium heat and add the onion, garlic and chilli. Cook for
Cook rice and beans according to package directions.
Pour into crock-pot and add sausage and tomato sauce.
Turn to low to keep warm.
efer to make the marinade and decide for themselves.
d squash and cook, tossing
d mustard seeds, methi seeds and cumin seeds.
Allow to
o a boil, reduce heat and simmer for 30 mins, until
Heat oil in stockpot over medium-high heat.
Saute shallots, fennel, and carrots until shallots are translucent.
Add white wine and cook over medium heat until mostly absorbed.
Add tomato, kale, broth, lentils, rice and herbs. Bring to boil.
Reduce heat and cover, simmering about 55 minutes until lentils and rice are cooked.
Stir in vinegar, season to taste. Enjoy!
ut the rice in the boiling salted water, and stir in
Sweat vegetables until tender in 1 tbsp butter.
Make package of rice according to directions on box.
Remove vegetables to a bowl and then brown sausage in pan until no longer pink.
put 2 cans of chicken broth and stick of butter into a medium sauce pan and bring to a boil.
Empty cornbread stuffing mix into large bowl.
Pour chicken broth mixture over cornbread mixture, toss with fork until liquid is absorbed.
7. Toss in rice, celery, onions, and sausage and mix until combined.
8. Add poultry seasoning and sage to taste.
n both sides Add water, rice and contents of seasoning packet, bring
Serve the first 6 ingredients in a soup pot and cover with 6 cups of water.
Bring to a boil and simmer, covered, over moderate heat for 10 minutes.
Add all of the remaining ingredients, except salt and pepper.
Simmer over low heat for 40 to 45 minutes, or until the vegetables, rice and lentils are done to your liking. Add salt and pepper to taste.