Prep Time: 20 min

Unsupervised Cooking: 40 min

this has always been one of my standbys. It’s good by
itself, topped with yogurt and chutney or raisins, and
it makes a fine stuffing for acorn squash. If you
double the quantities below, you’ll have more than
enough for an evening’s meal and stuffing for acorn
squash the following night.

1 to 2 tablespoons (15 – 30 ml) safflower oil

1/2 onion, chopped

3 cloves garlic, minced or put through a press

1/4 teaspoon (1.25 ml) ground ginger

1/2 teaspoons ((2.5 ml) turmeric

2 to 3 teaspoons (10 – 15 ml) curry powder, to taste

1 cup (250 ml) brown rice, washed

3/4 cup (180 ml) dried lentils, washed and picked over

4 cups (950 ml) water

2 vegetable bouillen Cubes