Basmati Rice Stuffing

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

Credit: Maneet Chauhan
The National Culinary Review, November 2008

Ingredients

1/2 cup basmati rice
1/2 cup yellow lentils
1 t. oil 1 medium onion, fine dice
2 medium tomatoes, fine dice
1/2 cup coconut flakes
1/2 cup dried cranberries
1 cup fresh mint, chopped
Kosher salt, to taste

Instructions

Cook rice and lentils until soft. Drain; reserve lentil broth. Heat oil. Add onion; caramelize. Add tomatoes, coconut, cranberries, mint, rice, lentils and salt. Mix stuffing with lentil broth and butter.

Tags

Side, The National Culinary Review, Vegetarian

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals