Mexi Lentils and Brown Rice

[frugaljan]

One of our favorite meals.....we like to top this with
cheese, shredded lettuce, salsa, and a dollop of sour
cream. We make it once and eat it two times, as it
makes about 4 servings; it keeps in fridge if well covered,
for about 3 days. The brown rice cannot be tasted in this,
so a great way to try it if new to you or your family.....


Mexi Lentils and Brown Rcie
1/2 c. brown rice
2/3 c. dry brown lentils, rinsed
1 can (14 oz.) beef broth (see comments below)
1 c. water
1 tsp. garlic salt
1/4 c. dry chopped onion
2 to 3 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. dried crushed oregano
a pinch crushed red pepper (optional)
grated sharp cheddar, or your choice

In large saucepan, bring to rolling boil: rice, lentils, beef
broth, water. Reduce heat to lowest, cover, simmer 40
minutes. Stir in garlic salt, dry onion, chili powder, cumin,
oregano, and optional crushed red pepper. Cover, simmer
10 more minutes. Remove from heat, keep covered for 15
more minutes. Spoon into shallow bowls, top with grated
cheese.

[frugaljan]

That is supposed to be: Mexi Lentils and Brown Rice.
I have given this recipe to many people after they
try it and like it, though they thought they wouldn't.









(It's okay...I fixed it for you;->)