Recipes Included On This Page Rice and Lentils Roasted Tomato Rosemary Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Rice and Lentils Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup long grain rice -- washed and let dry 1/2 cup red lentils -- picked over, washed and let dry 2 tablespoons margarine [no cholesterol type margarine] 1 large onion -- baseball size finely chopped 4 cups hot water 2 teaspoons salt 2 teaspoons Garam Masala While rice and lentils are drying out after washing, put margarine OR olive oil in a large heavy bottom pot and add onions. Simmer/fry these until translucent. Remove half the onions and keep warm, then add the rice and lentils to the pot and raise heat and fry the rice mixture until rice is chalky. If you have to add more olive oil, go for it; it is good for you! Add the hot water, salt and Garam Masala and bring heat to simmer, cover and cook for at least 25 minutes. Remove from stove and add the remaining onions, mixing well in. Serve with a green veggie, such as steamed broccoli, or a tossed salad. If you cannot find Garam Masala then use a Madras curry powder, will do in a pinch, although the Masala has it's own distinct flavour. Cheers, Doug in BC Contributed to the FareShare Gazette by Doug; 28 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 61 Calories; 6g Fat (82.1% calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 1140mg Sodium. Exchanges: 1/2 Vegetable; 1 Fat. * Exported from MasterCook * Roasted Tomato Rosemary Sauce Recipe By :The Inn Chef (Michael Smith); Food Network Canada Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-09 Sept 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 plum tomatoes -- quartered 1 large onion -- chopped 1 head garlic -- peeled 1/2 cup extra virgin olive oil -- (125 mL) 1 tablespoon minced fresh rosemary -- (15 mL) Coarse sea salt Freshly ground black pepper to taste 1 cup fish -- (250 mL) or light chicken broth Preheat the oven to 400F/200C. In a roasting pan, toss together the tomatoes, onion, garlic, oil and rosemary. Spread them into a single layer and season with salt and pepper. Roast for 30 to 45 minutes, shaking the pan every few minutes until the vegetable are nicely caramelized but not burnt. Place the vegetables in a blender. Add the broth to the roasting pan and stir over medium-high heat until all the remaining drippings are dissolved. Add this mixture to the blender and process until very smooth. Strain through a fine-mesh strainer and reserve in a small saucepan. The Inn Chef (Michael Smith); Food Network Canada MC formatted by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 7 September 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 270 Calories; 27g Fat (88.4% calories from fat); 1g Protein; 7g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 1 1/2 Vegetable; 5 1/2 Fat.

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