| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Dutch | 1 | Servings | |
INGREDIENTS
| 3/4 | c | Lentils |
| 1/4 | c | Saute liquid |
| 1 | sm | Onion; chopped |
| 1 | Stalk celery; chopped | |
| 3 | Cloves garlic; minced | |
| 1 | md | Carrot; shredded |
| 1 | sm | Green chile; minced |
| 2 | ts | Ground cumin |
| 1/2 | ts | Ground coriander |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground cardamom |
| 1/8 | ts | Ground cloves |
| 1 | c | Long-grain brown rice |
| Salt and freshly ground black pepper to taste | ||
| 2 1/4 | c | Vegetable broth or water |
| 1/2 | lb | Spinach leaves; chopped |
| 1 | ts | Cumin seeds |
| 1 | tb | Freshly squeezed lemon juice |
INSTRUCTIONS
Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve. Serves 3 or 4 as a main dish. Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz Posted to fatfree digest V98 #006 by brooksong@juno.com (D Lachman) on Jan 06, 1998
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