Indian Spiced Rice With Lentils Recipes

INDIAN LENTILS AND RICE

Steps:

• Spray 3-quart saucepan with cooking spray. Cook onions, gingerroot, red pepper and garlic in saucepan over medium heat 3 to 5 minutes, stirring occasionally, until onions are tender.
• Stir in 5 cups of the broth, the lentils, turmeric and salt. Heat to boiling; reduce heat. Cover and simmer 25 to 30 minutes, adding remaining broth if needed, until lentils are tender.
• Stir in tomato, coconut and mint. Serve over rice and with yogurt.

INDIAN-SPICED RICE WITH LENTILS

Steps:

• Rinse lentils; drain. Place in small bowl. Rinse rice; drain. Place in another small bowl. Heat oil in heavy large saucepan over medium-high heat. Add cinnamon, cloves, and cumin; sauté about 2 minutes. Add garlic and ginger; sauté about 30 seconds. Add water, salt, sugar, and turmeric; bring to boil. Reduce heat; add lentils and cook 8 minutes. Increase heat to high. Add rice and boil 5 minutes. Reduce heat; cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat; let stand covered 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice.
• Basmati rice is available at Indian markets and some supermarkets.

INDIAN SPICED RICE

Steps:

• Cook green onion in butter in a saucepan until tender but not brown.
• Stir in rice, salt garam masala, red pepper and garlic.
• Cook and stir over medium heat for 1 minute.
• Add water.
• Bring to boil.
• Reduce heat and simmer, covered, for 15 minutes; do not lift lid.
• Remove saucepan from heat.
• Let stand covered for 10 minutes.
• To freeze: Place prepared rice in freezer bag. Seal, pushing out as much air as possible, label and freeze.
• To serve: Thaw in fridge. Place in baking dish and add 1 T.water for each cup of rice. Stir and reheat at 300 degrees for 35-40 minutes.

CREAMY INDIAN LENTILS AND RICE

Steps:

• In a large Dutch oven, heat oil over medium high heat. Saute onion in oil until golden brown (about 8 minutes).
• Add rice, curry powder, mustard seeds, salt and pepper and saute 1 minute more.
• Add water and lentils and bring to a boil. Reduce heat and simmer 1 hour.
• Remove from heat. Add cilantro (coriander) and sour cream or yogurt. Stir through gently and serve.

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.