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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This recipe is designed for use with a rice cooker but should be easily converted if you don't have one. I don't remember where I originally got this. Ingredients:
1/2 cup plain yogurt |
1/4 cup chopped fresh mint or 1/4 cup fresh parsley |
3/4 cup basmati rice |
1/4 cup olive oil |
1 cup chopped onion |
1 tablespoon curry powder |
1 tablespoon minced ginger |
1/2 teaspoon ground cumin |
1/2 cup brown lentils |
2 1/2 cups vegetable stock or 2 1/2 cups reduced-sodium chicken broth |
1/2 teaspoon kosher salt |
1 cup diced seeded tomato |
1/4 teaspoon red chili pepper flakes |
3 tablespoons lemon juice |
2 cups packed chopped fresh spinach |
Directions:
1. Mix mint and yogurt and refrigerate.
2. Wash rice in warm water until the water runs clear.
3. Add olive oil, onion, curry, ginger and cumin to the rice cooker. Cook 4-5 minutes, stirring, to soften the onions.
4. Add lentils and stir to coat. Add the broth, cover and cook for 15 minutes.
5. Add remaining ingredients, except spinach, and continue to cook until rice cooker swithches to warm function.
6. 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.
7. Serve with a dollop of the chilled, minted yogurt.
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