Monday, November 14, 2011

Rice and Lentils

There are many variations on rice and lentils from India through the Middle East. Onions and carrots make the base, and are both native to the region. The spices here are simple, just cumin and coriander, bay leaf, and a pinch of turmeric and salt.

1/2 onion, sliced thin
1 carrot, chopped small
1 clove garlic, minced
1/2 tsp cumin, ground
1/2 tsp coriander, ground
1/8 tsp salt
1/8 tsp turmeric
3/4 cup brown rice, soaked
1/4 cup lentils, soaked (whole brown or red lentils)
1/2 lemon juice

Prep: Soak lentils & rice.
Base: Brown and saute the onion & carrot. Result should be moist, not wet. This base gets added to the rice and lentils, along with spices, and it's flavor gets absorbed.
Main: Mix veggie base, ground spices, rice & lentils in pot or rice cooker, with water. Bring to boil, then simmer covered, 20-30 min, then remove heat, and continue steam covered, 10-15 min.
Finish: Adjust taste with lemon juice and garnish with fresh coriander leaves.

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