• 6 cups water or 1500 ml
• 2¼ cups green lentil or 400 g, washed and drained
• 2 tablespoons olive oil
• 1 medium onion or 125 g, sliced
• 2 cubes MAGGI® Vegetable Bouillon
• 1 cup american rice or 200 g, soaked for 1 hour and drained
• 1 teaspoon ground cumin or 200 g
• ½ teaspoon ground cinnamon

Preparation

Place the water and the green lentil in a medium saucepan and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentil from water and place lentil in a large platter aside (keep the lentil stock aside too).

Warm olive oil in a medium pot, fry onion for 4 minutes or until onion becomes golden in color. Add MAGGI Vegetable Stock, soaked rice and the spices and stir for few seconds. Add 2 ½ cups or 625ml from the reserved lentil stock and the boiled lentil.

Bring to boil with constant stirring. Cover and simmer for 20-25 minutes or until rice and lentil are completely cooked and water is completely evaporated.