Curried Rice with Lentils
Wednesday, September 24, 2008 at 11:48PM This recipe breaks my personal rule of having less than 8 ingredients but every time I make this dish for a potluck, cooking demo, etc. people want the recipe. So here it is for all the world. I have no idea where it originated but it's been a family favorite for at least 20 years. If it turns out to be your secret family recipe, I apologize in advance. By the way, for years I left out the sunflower seeds, raisins and apples. Learn from me: USE THEM. Enjoy!
Serves 6
Prep time: 20 minutes
Cooking time: 40 minutes
|
1-2 Tbsp. olive oil ½ onion, chopped 3 garlic cloves, minced ¼ tsp. ground ginger ½ tsp. tumeric powder 2-3 tsp. curry powder 1 c. basmati or short brown rice, washed |
¾ c. dried lentils, washed & picked 4 c. water 2 vegetable bouillon cubes ½ c. raisins ¼ c. sunflower seeds 1 large tart apple, diced that's it! |
Heat olive oil in 2-quart pot. Saute onion with ½ the garlic cloves until transparent.
Add ginger, tuneric, and curry and sauté a few minutes longer.
Stir in the rice, and more oil if necessary, and sauté 2 minutes.
Add the lentils, bouillon, remaining garlic, raisins, seeds, and water.
Bring to a boil, then reduce, cover, and simmer for 30 minutes.
Add apples and simmer, covered, for another 10-15 minutes or until all water is absorbed.
Serve topped with yogurt or other garnishes. Good accompanied by a green salad, a carrot salad or a sauteed vegetable (broccoli, cauliflower, zucchini, or spinach).
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