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Place the MAGGI Chicken Stock, water and the green lentil in a medium rice pot and bring to boil. Cover and simmer over a low heat for 10 minutes or until lentil is halfway cooked. Drain lentils reserving both Stock & Lentils separately.
Heat Olive Oil in a medium pot, fry Onion for 2 minutes, then add the Prunes and sauté for another 2 min or until onion becomes golden in color.
Add soaked Rice, Coriander Powder, and Cinnamon powder and Orange Peels and stir for few seconds. Add 3 cups or 750 ml 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.
Serve hot or cold as a salad.
Per Portion of 300g
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