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  1. #1
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    Default Mexi Lentils and Brown Rice

    One of our favorite meals.....we like to top this with
    cheese, shredded lettuce, salsa, and a dollop of sour
    cream. We make it once and eat it two times, as it
    makes about 4 servings; it keeps in fridge if well covered,
    for about 3 days. The brown rice cannot be tasted in this,
    so a great way to try it if new to you or your family.....


    Mexi Lentils and Brown Rcie
    1/2 c. brown rice
    2/3 c. dry brown lentils, rinsed
    1 can (14 oz.) beef broth (see comments below)
    1 c. water
    1 tsp. garlic salt
    1/4 c. dry chopped onion
    2 to 3 tsp. chili powder
    1/2 tsp. ground cumin
    1/2 tsp. dried crushed oregano
    a pinch crushed red pepper (optional)
    grated sharp cheddar, or your choice


    In large saucepan, bring to rolling boil: rice, lentils, beef
    broth, water. Reduce heat to lowest, cover, simmer 40
    minutes. Stir in garlic salt, dry onion, chili powder, cumin,
    oregano, and optional crushed red pepper. Cover, simmer
    10 more minutes. Remove from heat, keep covered for 15
    more minutes. Spoon into shallow bowls, top with grated
    cheese.
    Last edited by mos; 07-03-2009 at 11:53 AM.

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  3. #2
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    Default Re: Mesi Lentils and Brown Rice

    That is supposed to be: Mexi Lentils and Brown Rice.
    I have given this recipe to many people after they
    try it and like it, though they thought they wouldn't.









    (It's okay...I fixed it for you;->)
    Last edited by mos; 07-03-2009 at 11:56 AM.

 

 

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