SPICED RICE AND LENTILS
  • 1 tablespoon vegetable oil
  • 2 cups onions, chopped
  • 2 cups carrots, diced
  • 3 cups Brown Basmati Rice, uncooked
  • 1½ cups Lentils, rinsed, sorted
  • 1 cup raisins
  • 2 teaspoons curry powder
  • 1½ teaspoons salt
  • 1½ teaspoons cinnamon, ground
  • 1½ teaspoons cardamom
  • 1 quart water
  • 1 quart vegetable broth
  • 1½ cups slivered almonds, toasted

Sauté onions and carrots in oil until onions are tender. Add brown basmati, lentils, raisins, curry powder, salt, cinnamon and cardamom; cook for 2 to 3 minutes. Add water and vegetable broth; bring to boil. Reduce heat, cover and simmer 30 minutes. Let stand for 5 minutes. Blend in slivered almonds.