Directions:
- Mix mint and yogurt and refrigerate.
- Wash rice in warm water until the water runs clear.
- Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions.
- Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes.
- Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to warm function.
- Carefully lift cover, then quickly stir in the spinach and re-cover. Allow to stand for 10 minutes. The rice should have an attractive, light brown crusting on the bottom.
- Serve with a dollop of the chilled, minted yogurt.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.27 Kcal (2559 kJ) | ||
| Calories from fat | 103.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.54g | 18% | |
|---|---|---|---|
| Cholesterol | 2.65mg | 1% | |
| Sodium | 15755.06mg | 656% | |
| Potassium | 707.87mg | 15% | |
| Total Carbs | 102.44g | 34% | |
| Sugars | 4.39g | 18% | |
| Dietary Fiber | 10.25g | 41% | |
| Protein | 10.15g | 20% | |
| Vitamin C | 18.1mg | 30% | |
| Vitamin A | 1.4mg | 48% | |
| Iron | 74.6mg | 414% | |
| Calcium | 191.4mg | 19% | |
| Amount Per 100 g | |||
| Calories | 179.65 Kcal (752 kJ) | ||
| Calories from fat | 30.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.39g | 18% | |
|---|---|---|---|
| Cholesterol | 0.78mg | 1% | |
| Sodium | 4630.42mg | 656% | |
| Potassium | 208.04mg | 15% | |
| Total Carbs | 30.11g | 34% | |
| Sugars | 1.29g | 18% | |
| Dietary Fiber | 3.01g | 41% | |
| Protein | 2.98g | 20% | |
| Vitamin C | 5.3mg | 30% | |
| Vitamin A | 0.4mg | 48% | |
| Iron | 21.9mg | 414% | |
| Calcium | 56.3mg | 19% | |
* 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.
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