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Brown Rice, Lentil, and Spinach Curry
Nb persons: 1
Yield:
Preparation time:
Total time:
Source: bigoven
| Permalink: http://www.bigoven.com/recipe46322 | |
| 3/4 c | Lentils |
| 1/4 ts | Ground cinnamon |
| 1/4 c | Saute liquid 1/4 ts Ground cardamom |
| 1 sm | Onion, chopped |
| 1/8 ts | Ground cloves |
| Salt and freshly ground pepper, to taste | |
| 1 Stalk | celery, chopped |
| 3 Cloves | garlic, minced |
| 1 md | Carrot, shredded |
| 1 c | Long-grain brown rice |
| 2 1/4 c | Vegetable broth or water |
| 1/2 lb | 1/2 lb Spinach leaves; chopped |
| 1 sm | Green chile, minced |
| 2 ts | Ground cumin |
| 1 ts | Cumin seeds |
| 1/2 ts | Ground coriander |
| 1/4 ts | Turmeric |
| 1 tb | Freshly squeezed lemon juice |
Instructions
Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes. In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve. Serves 3 or 4 as a main dish. Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz Posted to fatfree digest V98 #006 by brooksong and at;juno.com (D Lachman) on Jan 06, 1998
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