Spices are tied in a bouquet garni so they're easy to remove after cooking. And the cheesecloth-wrapped bouquets, bundled in food-safe cellophane, are also good stocking stuffers on their own. Include these directions with each package of rice: Bring 3 cups water to a boil; add bouquet garni and 1 1/2 cups rice mixture, and cook 18 minutes or until rice and lentils are tender. Discard bouquet garni; stir 1/2 teaspoon salt into rice mixture.

Judith Choate
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
About 6 cups uncooked rice mixture (serving size: cooked: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare bouquet garni, combine first 4 ingredients in a small bowl. Divide mixture evenly among 4 packages of a double layer of (4-inch-square) cheesecloth. Gather edges of cheesecloth together; tie securely with kitchen twine.

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  • Place 1 bouquet garni, 1 cup rice, 1/4 cup lentils, 1 tablespoon ginger, 1/2 teaspoon cumin, and 1/4 teaspoon white pepper in each of 4 containers. Seal tightly.

  • Note: Nutritional analysis includes 1/2 teaspoon salt added for cooking.

Nutrition Facts

118 calories; calories from fat 3%; fat 0.4g; saturated fat 0.1g; mono fat 0.1g; poly fat 0.2g; protein 3.7g; carbohydrates 25.3g; fiber 2.1g; cholesterol 0mg; iron 0.8mg; sodium 150mg; calcium 9mg.
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