| 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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