Crispy Bottomed Basmati Rice With Lentils Recipes

CRISPY BOTTOM BASMATI RICE WITH LENTILS

Steps:

• 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.) Heat a large, heavy bottomed 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 water, cover, and cook until tender, about 45 minutes. Season with the 1 teaspoon salt, or to taste. Stir in the basil. In a large saucepan, over medium-high heat, bring 2 1/2 quarts of water to a boil with the remaining 1 tablespoon of salt. 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. Strain the rice in a colander and rinse with warm water. Drain well. Heat the remaining 2 tablespoons of olive oil in a large, well seasoned or nonstick stock pot with a tight-fitting 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 two-thirds 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. 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. Reduce the heat to medium low and cook for 35 to 40 minutes, turning the pot occasionally. Fill the sink with cold water 1 or 2 inches deep. Remove the cover from the rice and have a large, round platter ready. 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. Bring the platter to the table and serve family style. Cut individual wedges from the rice cake, similar to cutting a pie.

BASMATI CUMIN LENTIL RICE

Steps:

• Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
• While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
• When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
• Mix them all together in a large bowl, add the spices, mix again, and serve.

CRISPY BASMATI RICE

Steps:

• In a large bowl, soak the rice in 4 cups water for for 25-30 minutes. Drain the rice and reserve the soaking water.
• In a large sauté pan over medium heat, melt 2 tablespoons of butter. Add the shallots and cook until soft, 3-5 minutes. Add the drained rice to the sauté pan and cook and stir until the rice crackles, about 2 minutes.
• Add the reserved cooking water, along with the salt and pepper, and stir gently to combine. Bring to a simmer, then turn the heat to low and simmer, uncovered, for 12-15 minutes, or until rice is tender. Do not stir.
• Remove the pan from the heat and spoon the rice into a large bowl.
• Return the pan to the heat and add the remaining 2 tablespoons of butter. When the butter is sizzling, add one cup of the cooked rice back to the pan. Cook until the rice is browned and crispy, about 5 minutes.
• Stir the crispy rice back into the cooked rice. Add additional salt and pepper, if needed, before serving.

MISO MAPLE BRUSSEL SPROUTS AND SWEET POTATOES WITH LENTILS

Steps:

• Preheat your oven to 400 degrees F (200 degrees C).
• Whisk together the olive oil, maple syrup and miso paste in a large bowl. Add the Brussels sprouts and sweet potatoes, season with pepper and transfer onto a large, rimmed baking sheet. Roast for 25 to 30 minutes, or until the sprouts are golden and a little crisp and the sweet potatoes are caramelized and tender, stirring once halfway through.
• Meanwhile, rinse the lentils in a fine mesh sieve. Add the lentils into a saucepan and cover with about 3 inches of water. Bring to a boil then cover, reduce the heat to low and simmer for 15 to 20 minutes, until tender. Drain and transfer to a large bowl. Drizzle the lentils with extra-virgin olive oil. Add the lemon zest, lemon juice, parsley and baby spinach. Season with salt and stir well to combine.
• To serve, spoon the lentils onto a serving dish and top with the roasted Brussels sprouts and sweet potatoes and a scattering of walnuts.

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS

Steps:

• Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
• Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
• Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
• Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
• Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

ADAS POLO - PERSIAN RICE WITH LENTILS

Steps:

• In a large saucepan, bring salted water to a boil and simmer lentils on low for 20 - 30 minutes, or until tender. Drain water from lentils and set aside.
• In a pan, saute the onions and garlic in oil. Add raisins, dates, and spices, except saffron. Mix well and set aside.
• Cook rice as you would like. For a sure-fire way, I use my rice cooker. Rinse the rice under cold water until the water runs clear. Add to rice cooker and cover with 2 cups water. Add 1/2 teaspoon salt and a drizzle of oil. Cook. Once rice is done, transfer cooked rice to a large bowl.
• In the same pot (or your rice cooker), add oil to just cover the bottom surface. Add potato slices.
• Add a layer of rice.
• Add a layer of lentil-raisin mixture.
• Continue layering, ending with a final layer of rice.
• Cover and cook (on medium heat in a pot or just hit "cook" button on your rice cooker) for 10 minutes.
• Drizzle melted butter and saffron water over your rice.
• Cover the top of your pot or rice cooker with a tea towel to prevent steam from escaping, and top with lid.
• Cook on low for 30 minutes. You want to make the potatoes crispy, so they must cook slowly. In the rice cooker, I continuously hit the cook button so this process (called tadig) can happen. It's totally worth it!
• Serve.

LEMON BASMATI RICE

Steps:

• Heat the oil in a pot over medium heat. Cook the rice, ginger, and lemon zest together in the hot oil for about 1 minute; add the lemon juice and chicken broth. Bring the mixture to a boil; cover the pot and allow the mixture to simmer until the liquid is absorbed and the rice is tender, 18 to 20 minutes. Season with salt and pepper.

BASMATI RICE WITH LENTILS

Steps:

• Soak the lentils in warm water for 3-5 hours. Drain.
• Wash the rice in several changes of water. Drain. Soak in fresh water for 30 minutes. Drain.
• Pour the oil into a heavy, medium pan (that has a tight-fitting lid) and set over medium-high heat. When hot, put in the cinnamon, cardamom, and bay leaves. Stir for 10 seconds. Put in the onions. Stir and fry until they turn reddish brown. Add the lentils, rice, and salt. Turn heat to medium and sauté rice very gently for a minute. Add 3 cups water and bring to a boil. Cover tightly, turn heat to very, very low, and cook gently for 25 minutes.