Scaling (About scaling and units)

Units:	U.S. StandardMetric
Remember units:
Servings:

Halve it | Double it | Triple it | Reset

Ingredients

2 cups long grain rice ; uncooked
8 ounces macaroni ; or other small pasta
2 teaspoons cumin
2 tablespoons white vinegar
6 ounces tomato paste
3 large onions ; sliced thinly
4 tablespoons olive oil
2 teaspoons salt ; divided
6 cloves garlic ; sliced
1 quart water ; divided
1 1/2 cups lentils ; washed
1/4 teaspoon cayenne pepper

Preparation:

Saute the onions in 3 tablespoons of the olive oil over medium heat until brown. Remove the onions from the heat and drain on paper towels. Set aside. Put 3 cups of the water in a pot and bring to a boil.

Add the rice, a few drops of oil, and half of the salt. When the water boils again, reduce heat to a simmer and cook until the rice is tender. Add the lentils and boil until they are tender. Drain the rice and lentil mixture. In a separate pot, fill with enough water and a few drops of oil, and boil the macaroni until tender. Drain well.

In a small saucepan, saute the garlic over medium heat with the remaining oil until tender. Add vinegar, tomato paste, remaining salt, cumin, cayenne pepper, and 1 cup of water. When it boils, reduce heat to a simmer until cooked through.

In a large serving dish or tray, layer the lentils, rice and macaroni, and sauce. Top with the onions.

Print Email Bookmark

Nutrition Information^*
per serving
Based on a 2000 calorie diet

Calories: 509.1
Total Sugars: 6.9g
Carb.: 88.8g
Fiber: 15.5g
Total Fats: 9.2g
Cholesterol: 0mg
Protein: 18.4g
Sodium: 766.1mg

Detailed Nutrition...

By ingredient...

^*Data provided by USDA