- 6 cups Water
- 2.25 cups green lentil
- 2 tablespoons Olive oil
- 1 medium Onion
- 2 cubes MAGGI Vegetable Stock
- 1 cup American rice
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
HOW TO PREPARE
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.