TZUTC: -0800   
   MSGID: 35045.fidonet_cooking@1:105/500 2d7fbaf0   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Lentils & Rice With Caramelized Shallots   
    Categories: Middle east, Rice   
         Yield: 4 Servings   
       
         1 c  Dried brown lentils;   
              - picked over & rinsed   
         2 tb Olive oil   
         4 lg Shallots; chopped   
         1 ts Ground cumin   
         1 ts Ground coiriander   
       1/2 ts Sweet paprika   
              Salt   
              Black pepper; freshly ground   
         1 c  Basmati rice   
         3 c  Water   
       
     Bring a medium-sized saucepan of salted water o a boil over high   
     heat. Add the shalots and cook, stirring frequently, until light   
     browed, about 10 minutes. Remove half of the shallots from the   
     skillet and set aside.   
        
     Add the lentils to the skillet and stir in the cumin, coriander,   
     paprika, and salt and pepper to taste. Add the rice and water, bring   
     to a boil, and cook, uncovered, until the lentils are tender and the   
     rice is cooked, about 30 minutes. Remove from the heat, cover, and   
     set aside for 10 to 15 minutes while you finish cooking the reserved   
     shallots.   
        
     Heat the remaining 1 tb olive oil in a small skillet over medium   
     heat. Add the reserved shallots and cook until browned and   
     caramelized, about 5 minutes.   
        
     Place the rice and lentil mixture in a large serving bowl and top   
     with the crisp shallots. Serve hot.   
        
     Recipe by Vegan Planet by Robin Robertson   
       
   MMMMM   
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