East Indian Lentil Kedgeree
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Stock||1 1⁄2 Quart|
|Cinnamon||1⁄2 Teaspoon, ground|
|Mace||1⁄4 Teaspoon, ground|
|Nutritional yeast||3 Tablespoon|
|Lentils||1 Cup (16 tbs), soaked|
|Brown rice||1 Cup (16 tbs)|
Heat oil in large pot.
Saute onion and garlic.
Add rest of ingredients, except rice, to pot and cover.
Simmer for 1 1/2 hours.
Then add rice.
Cover again and simmer for an additional 30 minutes.
Drain off any remaining liquid.
Steam lentil-rice mixture until rice is dry and fluffy.