Palestinian rice with lentils and browned onions from Madhur Jaffrey's World Vegetarian: An Unrivalled Sourcebook of Over 600 Recipes and Ingredients from All Over the Globe by Madhur Jaffrey

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Notes about this recipe

  • meowingmyrtle on October 18, 2011

    We made this with brown rice instead of basmati, because we didn't have any. It took a good 15 minutes longer to cook. I also did not soak the lentils for the recommended time, more like an hour, and it turned out just fine. It would probably be tastier with basmati, but overall it was a yummy side dish to go with Jaffrey's Squash Cooked Bengali Style and Sauteed Spinach with Dill.

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