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Rice Lentil Polou

 From Laurel's Kitchen cookbook

(The first time I was served this dish was at a Retreat and I have the recipe 
to feed 30 if anyone should wish it, just email me privately)

RICE LENTIL POLOU (serves 4 to 6)

1/2 medium onion, chopped
1 T oil (use your favorite saute method)
1 cup raw brown rice
1 T. tomato paste
2 1/2 cups water or vegie stock (good with 2 cup borth and 1/2 cup + 1 T V-8 
or other vegie juice)
1/4 tsp. cinnamon
1/4 cup raw lentils
1 tsp. salt
1/2 cup raisins

Chop onion and saute until soft.  Add rice and stir for several minutes.  
Combine tomato paste with water and cinnamon.  Add this mixture, along with 
the rinsed lentils, to the rice.  Bring to a boil, cover tightly, turn heat 
very low, and simmer for 30 minutes.
Preheat oven to 350 degrees
Stir in salt and raisins.  The mixture should still have a little water; if 
not, add 1/4 cup.  Place in oiled (whatever you use in place of) baking dish. 
 Cover and bake for 20 to 30 minutes.

This is a favorite and somehow the cinnamon and raisins make it yummy.  In 
fact, I think I'll just go and rustle this up for dinner.

Barb in FL