1 T. vegetable oil
\n2 C. thinly sliced onion
\n1 C. uncooked long-grain brown rice
\n1 T. curry powder
\n2 tsp. mustard seeds
\n1 tsp. salt
\n1\/2 tsp. black pepper
\n4 C. water
\n1 C. dried lentils
\n1 C. chopped fresh cilantro
\n1\/2 C. low-fat sour cream<\/p>\n
Heat oil in a large Dutch oven over medium-high heat. Add onion; saut\u00e9 8 minutes or until golden brown, stirring occasionally. Add rice and next 4 ingredients (rice through pepper); saut\u00e9 1 minute. Add water and lentils; bring to a boil. Cover, reduce heat, and simmer 1 hour. Remove from heat; stir in cilantro and sour cream.<\/p>\n
Yield: 6 servings
\nServing size: 1 C.<\/p>\n
Calories: 297
\nFat: 6.5 g
\nFiber: 6.3 g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. vegetable oil 2 C. thinly sliced onion 1 C. uncooked long-grain brown rice 1 T. curry powder 2 tsp. mustard seeds 1 tsp. salt 1\/2 tsp. black pepper 4 C. water 1 C. dried lentils 1 C. chopped fresh cilantro 1\/2 C. low-fat sour cream Heat oil in a large Dutch oven over medium-high heat. Add onion; saut\u00e9 8 minutes or until golden brown, stirring occasionally. Add rice and next 4 ingredients (rice through pepper); saut\u00e9 1 minute….<\/p>\n