4 c Water

1/2 c Butter (less if desired)

2 Carrots; grated

2 Onions; finely chopped

2 Cloves garlic;finely chopped

6 tb Flour

2 c Applesauce

1 tb Curry powder

2 c Water

1/4 c Lemon juice

2 c Cooked rice

Cook the lentils in the water for 30 minutes; drain.
Melt butter and add the carrot, onion, and garlic and saute for a minute.
Add the flour, applesauce, curry powder and 2 cups water.
Simmer for 30 minutes.
Add the lemon juice, lentils, and rice.
Heat the dish thoroughly and serve.

2 ts Ground Coriander

1 lb Red Ripe Tomatoes, Pureed

With Skin — –or– 2 c Canned Tomatoes — pureed

1/2 c Water

1 1/2 ts Coarse Salt

1 ts Black Pepper

5 c Cooked Rice — * see note

1 To 1-1/2 Cup Water

3 tb Sweet Butter

Fried Potatoes (See Below) Or– Grated Or Sliced Daikon Radish For Garnish — (optional) * preferably day-old basmati rice.
1.
Heat the oil in a large skillet over medium-high heat.
Add the

onion and cook, stirring until light brown (about 7 minutes)/ Add the coriander and let sizzle for 25 to 30 seconds.
Add the tomatoes and the 1/2 cup water, mix well, and cook over low heat, covered, for 15 minutes or until reduced to pulpy sauce.
2.
Add salt, pepper, rice, and water.
Gently mix to fold the rice

into the sauce.
Add butter and fold to coat the rice evenly.
Cover tightly and steam the rice over low heat for 15 to 20 minutes, or until the sauce is absorbed into the rice.
If you are garnishing the pilaf with fried potatoes, you can begin making them now while the rice is cooking.
Turn off the heat, fluff the rice, and serve surrounded with fried potatoes or grated or sliced daikon radish if desired.
Fried potatoes: 4 tablespoons light vegetable oil

1 pound potatoes, diced into 1/4-inch pieces with skin

Note: I finally added some ghee to brown the potatoes, the vegetable oil just didn’t do it alone.
Heat the oil in a large frying pan over medium heat until it is very hot.
Add the potatoes and cook, turning and tossing, until they are browned and cooked (20-25 minutes).
Remove with a slotted spoon and drain on paper towels.
Note: I folded Spicy Mushrooms with Ginger and Chilies into the Pilaf.
It was very good the first day and exceptional the second day Recipe By : Pat Gold

2 sm Carrots, chopped

2 Celery stalks, chopped

1 Green or red pepper,

Chopped 1/2 Head green cabbage chopped

1 Or more cloves garlic

28 oz Can chopped or crushed

Tomatoes 2 c Tomato or tomato-vegetable

Juice (more or less) 1 c Salsa

1 c Raw brown rice, mostly

Cooked (you can use Leftover) x Herbs and pepper to taste–I Usually use oregano and Basil x Supermarket grade Balsamic Vinegar Puree the onion, carrots, celery, green pepper, cabbage, and garlic (not all at once!) in a blender, using as much tomato juice as necessary to aid the process.
Combine with tomatoes, salsa and herbs, and cook about 15 or 20 minutes.
If the rice is partially cooked, add it with everything else;

if fully cooked, add near the end of cooking.
If the soup is too thick for your taste, add tomato juice or water.
Just before serving, stir in a little balsamic vinegar.
I serve this as a main dish, along with bread.
Probably makes about 5 or 6 servings.
Jane Colman, jane@netcom.com.
Fatfree Digest [Volume 10 Issue 49], Sept. 29.
1994.
Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using

MMCONV.