| How To Cook: |
|
|
1. Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.
|
2. Cook, covered, in the microwave oven for 30 minutes, stirring occasionally. Add the onion, rice and oil.
|
3. Cook, covered, 20 minutes more in the microwave oven or until the rice is tender and the water is absorbed, stirring occasionally.
|
4. If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.
|
|
