Basmati Rice Stuffing

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Credit: Maneet Chauhan
The National Culinary Review, November 2008


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


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.


Side, The National Culinary Review, Vegetarian

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