1. Preheat oven to 375 degrees F. In large saucepan over medium heat, combine chicken stock and raisins and bring to a boil. Remove from heat and keep warm.
2. In large Dutch oven or ovenproof casserole over medium-high heat, melt butter and oil. Add onions and saute until lightly browned.
3. Stir in rice, lentils, cardamom, cinnamon, cloves, coriander, cumin, and pepper. Stir and cook 2 to 3 minutes.
4. Add green beans, potato, peas, carrot, and bell pepper; pour in stock and raisins.
5. Cover and bake until all liquid has been absorbed, about 20 minutes. Serve garnished with chopped cilantro.
Timesaver Tip: Vegetables can be cleaned and cut ahead.
Microwave Version
1. In 3-quart casserole or mixing bowl, combine butter and oil and microwave on 100% power until butter melts, about 45 seconds. Add onion and microwave on 100% power 2 minutes.
2. On top of stove, bring broth and raisins to a boil. Add to casserole along with rice, lentils, spices, and vegetables.
3. Cover and microwave at 100% power for about 10 minutes. Reduce power to 50% and microwave another 12 to 18 minutes, until all liquid has been absorbed. Serve garnished with chopped cilantro. Preparation Time: about 45 minutes.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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