Brown Rice, Lentil, and Spinach Curry

1 Servings
Rice
Uncategorized


3/4 c tils
1/4 c te liquid
1 sm on; chopped
1 Stalk ery; chopped
3 Cloves lic; minced
1 md rot; shredded
1 sm Green le; minced
2 ts Ground in
1/2 ts Ground iander
1/4 ts meric
1/4 ts Ground namon
1/4 ts Ground damom
1/8 ts Ground ves
1 c Long-grain wn rice
t and freshly ground
2 1/4 c Vegetable th or water
1/2 lb nach leaves; chopped
1 ts in seeds
1 tb Freshly squeezed on juice

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 and at;juno.com (D Lachman) on Jan 06, 1998


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