1/3 cup(s) uncooked brown or white rice.
1/3 Tablespoon(s) vegetable oil, divided.
1/6 Tablespoon crushed garlic.
1/3 can(s) of tomato sauce.(16-ounce)
1/12 cup(s) water.
1/24 cup(s) vinegar.
1/6 medium onion.
Cook rice according to directions. Rinse lentils and put them in a pot, covering them with water and bring to a boil. Then simmer on a low heat until almost all water is absorbed and lentils are well cooked. Add extra water if longer time is needed. To make the sauce, first saut the garlic in 1/2 of the oil until golden. Add all of the tomato sauce and simmer 10-15 minutes. Add water and vinegar and bring to a boil. Remove from heat immediately and add salt to taste. Finally, slice onion in thin, small pieces and saut in the remaining half of the oil until brown and crispy.
The dish should be arranged as a layer of lentils (on the bottom), followed by a layer of rice, then another layer of lentils and another layer of rice. Sprinkle the onions and the sauce on top before serving.
Calories per Serving: 563
Fat: 7 grams
Last Updated: June 7th, 2011