2 teaspoons vegetable oil
1/2 cup onion -- chopped
2 cloves garlic -- crushed
2 tablespoons slivered almonds
2 3/4 cups water
3/4 cup brown rice -- uncooked
1/2 cup lentils -- uncooked
1/4 cup raisins
2 vegetable bouillon cubes
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper
Heat oil in a medium saucepan over medium heat. Add onion, garlic, and almonds.Cook and stir until onion is tender and almonds are lightly browned, about 5 minutes.
Add remaining ingredients and bring mixture to a boil.
Reduce heat to low, cover and simmer 40 to 45 minutes, until water has been absorbed. Remove from heat and let stand covered, 5 minutes, then fluff with a fork and serve.
Serving Size: 4
