Basmati Cumin Lentil Rice |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 1 |
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I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers. Ingredients:
1 cup basmati rice |
2 cups vegetable broth |
2 tablespoons butter (can sub olive or canola oil) |
1/2 cup red lentil |
1/2 cup peas (i lightly steam some frozen ones) |
2 teaspoons ground cumin |
1/2 teaspoon curry powder |
1 dash garam masala |
1 dash coriander |
Directions:
1. Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
2. While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
3. When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
4. Mix them all together in a large bowl, add the spices, mix again, and serve.
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