Lentil And Rice Stew

Recipe Ingredients

3 lbs	1362g / 48oz	Chuck
3		Onions - diced
2 tablespoons	30ml	Fat
1 cup	237ml	Lentils
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 cups	948ml	Boiling water
1/2 cup	80g / 2.8oz	Uncooked rice

Recipe Instructions

Cut the beef in 2-inch cubes and brown with the onions in the fat. Soak lentils in cold water for 2 hours. Drain. Add the lentils, salt, pepper and boiling water. Cover and cook over low heat 1 1/2 hours. Stir in the rice; recover and cook additional 25 minutes. Serves 6 to 8.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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