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Crispy Bottomed Basmati Rice with Lentils Recipe

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Crispy Bottomed Basmati Rice with Lentils
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Ingredients
9
Count
Nutrition
452
Calories
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Ingredients:

Directions:

  1. Wash the rice in several changes of warm water until the water runs clear. Soak the rice for 6 to 8 hours or overnight, in cold water to cover, with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice in lukewarm water with the salt for 30 to 45 minutes.)
  2. Heat a large, heavybottomed skillet over medium heat. Add 2 tablespoons of the olive oil and the onion. Cook until the onion becomes translucent, about 10 minutes. Add the lentils, garlic, pepper, and paprika. Continue cooking 2 minutes. Add 2 cups of water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil.
  3. In a large saucepan, over mediumhigh heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt.
  4. Drain the rice from the soaking liquid and add it to the boiling water. Return to a boil and cook for 10 to 12 minutes, uncovered, stirring occasionally. Test a grain of rice for doneness; it should be cooked entirely except for a small part in the center.
  5. Strain the rice in a colander and rinse with warm water. Drain well.
  6. Heat the remaining 2 tablespoons of olive oil in a large, wellseasoned or nonstick stock pot with a tightfitting lid, over medium heat. Add about 2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of the pot a spoonful at a time until twothirds of the rice has been distributed. Spread the lentil mixture evenly over the rice. Cover the lentils with the remaining rice, mounding it slightly in the center.
  7. Use the handle of a wooden spoon to poke about 5 deep holes in the rice from the surface of rice to the bottom of the pot to allow steam to escape. Cover the pot with a thick cotton dish towel and place the lid on tightly.
  8. Reduce the heat to mediumlow and cook for 35 to 40 minutes, turning the pot occasionally.
  9. Fill the sink with cold water 1 or 2 inches deep.
  10. Remove the cover from the rice and have a large, round platter ready.
  11. Place the pot in the sink for 1 minute, watching so that no water enters the pot. Remove the pot and dry off the bottom, then invert the rice cake onto the platter. It should unmold itself in one piece and be golden brown.
  12. Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 452.33 Kcal (1894 kJ)
Calories from fat 16.77 Kcal
% Daily Value*
Total Fat 1.86g 3%
Sodium 2330.8mg 97%
Potassium 702.4mg 15%
Total Carbs 88.95g 30%
Sugars 2.31g 9%
Dietary Fiber 21.63g 87%
Protein 20.62g 41%
Vitamin C 5.1mg 9%
Iron 52.5mg 292%
Calcium 48.6mg 5%
Amount Per 100 g
Calories 199.36 Kcal (835 kJ)
Calories from fat 7.39 Kcal
% Daily Value*
Total Fat 0.82g 3%
Sodium 1027.25mg 97%
Potassium 309.57mg 15%
Total Carbs 39.2g 30%
Sugars 1.02g 9%
Dietary Fiber 9.53g 87%
Protein 9.09g 41%
Vitamin C 2.3mg 9%
Iron 23.2mg 292%
Calcium 21.4mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8.4
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

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