Spicy Lentils and Brown Rice

Serves 6

Sautéed cinnamon stick, cumin seeds and garlic; with, onion and chicken ... simmered whole-grain brown rice, lentils and cardamom. A delicious side dish!!

My Note

Add to My Recipe Box

Add to Grocery List

Email to a Friend

Consider yourself a good cook? Have a great rice pudding recipe? Suggest a recipe and your could recieve a ###.

Suggest a Recipe

Ingredients

1	tsp	oil
1		cinnamon stick
3/4	tsp	cumin seeds
6	cloves	garlic, minced
1		onion, sliced
3/4	lb	chicken tenders
1	cup	Mahatma^® Whole Grain Brown Rice
3	cups	low sodium chicken broth
1/2	cup	red lentils, whole
1	tsp	ground cardamom
1/2	cup	raisins
1/2	cup	almonds, toasted
2	Tbsp	fresh cilantro leaves, chopped

Whole Grain Brown Rice
Get the vitamins and fiber your body craves with wholesome Mahatma Brown Rice. With a great nutty taste, it’s the healthy start to your meal.

Directions

Heat oil in a large saucepan and sauté cinnamon stick, cumin seeds, and garlic for 2 minutes over low heat. Add onion and sauté until tender. Add chicken and cook for 5 minutes. Stir in rice and continue to sauté for 5 additional minutes. Increase heat and add broth, lentils and cardamom. Bring to a boil, cover and simmer at reduced heat for 40 minutes. Remove cinnamon stick. Add raisins and almonds. Fold in cilantro.