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
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.