Another. . .Almonds, Beans and Brown Rice

1/2c brown rice

1/2c slivered almonds

2T butter

1/2 med. purple onion - chopped

1/2c brown lentils

1½c water

1/2t crushed rosemary

1½t seasoned salt

fresh ground garlic pepper

2 chopped carrots
1 lg. tomato - diced

1/4 head of green cabbage - chopped

1 can mixed beans - drain and rinse

In a 3qt. heavy-bottomed pot, dry sauté the rice and almonds until the rice snaps and everything is lightly browned.  Remove from the heat for a minute or two before adding the butter and onion.  Stir this all together then add the lentils, water and seasonings.  Stir again, and simmer for 30 minutes.  Add the carrots and cabbage stirring them in, then cover everything with the beans.  Cover the pot and simmer on low another 15-20 minutes adding a little more water if needed.  Now, check to be sure the lentils and rice are done enough.  If not, add a little more water and cook over low heat another 15 minutes.  Serve as is, topped with sharp grated cheese, or as a side dish to some meat. . .Lin