PILAF FOR A CURRY BANQUET
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, cumin seeds, and nigella seeds, if using, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.
- Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.
- Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.
LAMB, OLIVE AND CARAMELISED ONION TAGINE
Nearly all stews start with chopped onion. This is the lazy person's version, which uses some caramelized onion out of a jar instead (though if you've made some of your own onion mush, do use that). And I add to the desirable idleness by not even searing the meat. I just tip everything into a big pan and let it do its own sweet thing without any interference from me. I don't actually cook this in a tagine - though often serve it in one - but ever since someone told me that in Morocco most tagines are made in pressure cookers, I have felt unembarrassed by calling something cooked in a pan a tagine. And by all means use a pressure cooker if you're that way inclined. I've tried them, but always return to pots and pans that don't hiss at me. I prefer to cook this in a low oven rather than on the stove, but a licking simmer would do as well. Like all stews, it benefits by being cooked in advance, so it makes sense to cook this on a day when you've got time, and eat it - reheating it on the stove, all of it, or in batches as suits - when you're in more of a hurry. The quickest, and most suitable, accompaniment is a bowl of couscous, pale and plain or studded with a can or two of chickpeas.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 2h10m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 150C/300 degrees F.
- Put all of the ingredients into a casserole or heavy based pan, pouring in the wine last and giving everything a good stir.
- Bring the pan to a boil, then clamp on the lid and put into the oven for 2 hours or until the lamb is very tender.
BULGUR AND LENTIL SALAD
The best lentils for this hearty salad are French green lentils or black beluga lentils. They're more likely to stay intact while cooking than brown lentils.
Provided by Martha Rose Shulman
Categories easy, lunch, weekday, salads and dressings, main course, side dish
Time 45m
Yield Serves six
Number Of Ingredients 13
Steps:
- Combine the lentils, onion, garlic and bay leaf in a saucepan, and add 2 to 3 cups water, enough to cover by an inch or two. Bring to a gentle boil, add salt to taste, reduce the heat, cover and simmer 25 minutes until tender but intact. Remove from the heat. Remove and discard the onion, garlic cloves and bay leaf. Drain.
- Meanwhile, place the bulgur in a medium bowl, and add salt to taste. Cover with 2 cups hot or boiling water, and allow to sit for 20 to 25 minutes until most of the water is absorbed. Drain through a strainer and squeeze out the water.
- Combine the lentils, bulgur, scallions, radishes, parsley and mint in a large bowl or salad bowl. Whisk together the lemon juice, cumin, salt and pepper to taste, and the olive oil. Toss with the salad, and serve.
Nutrition Facts : @context http, Calories 372, UnsaturatedFat 16 grams, Carbohydrate 43 grams, Fat 19 grams, Fiber 8 grams, Protein 12 grams, SaturatedFat 3 grams, Sodium 309 milligrams, Sugar 2 grams
CARAMELIZED ONION AND LENTIL PILAF
Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. "The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds," she wrote. "This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side." Perhaps you should do the same.
Provided by Nigella Lawson
Categories dinner, main course, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside.
- Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste.
- Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
- To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 7 grams, Carbohydrate 48 grams, Fat 8 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 1 gram, Sodium 214 milligrams, Sugar 2 grams, TransFat 0 grams
NIGELLA LAWSON CARAMELIZED ONION & LENTIL PILAF
Came across this recipe on nytimes.com in an article written by the Kitchen Goddess herself: Nigella Lawson. Haven't tried it yet, but I thought I'd share this. I'm drooling over the thought of it! :) I did omit the ghee to make it healthier.
Provided by nomnom
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large heavy-based saucepan, heat over medium heat.
- Add onion slices, and sauté until softened and deep golden brown.
- Remove half the onions and set aside.
- Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves.
- Add salt, and season with black pepper to taste.
- Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water.
- Drain, then add to pan.
- Add 4 cups water, raise heat, and bring to a boil.
- Cover, reduce heat to very low, and cook for 15 to 20 minutes.
- Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes.
- To serve, fluff pilaf with a fork, and transfer to a serving bowl.
- Garnish with reserved onions.
Nutrition Facts : Calories 238.9, Fat 1.5, SaturatedFat 0.2, Sodium 780.6, Carbohydrate 45.4, Fiber 11.3, Sugar 1.7, Protein 11.1
CARAMELIZED ONION AND LENTIL PILAF
Steps:
- 1. In a large heavy-based saucepan, heat ghee over medium heat. Add onion slices, and sauté until softened and deep golden brown. Remove half the onions and set aside. 2. Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. Add salt, and season with black pepper to taste. 3. Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. Drain, then add to pan. Add 4 cups water, raise heat, and bring to a boil. Cover, reduce heat to very low, and cook for 15 to 20 minutes. Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes. 4. To serve, fluff pilaf with a fork, and transfer to a serving bowl. Garnish with reserved onions.
BULGUR AND GREEN LENTIL PILAF
Categories Side Hanukkah Low/No Sugar Ramadan Lentil Bon Appétit Sugar Conscious Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Bring first 3 ingredients to boil in large saucepan over medium-high heat. Partially cover pan, reduce heat to low, and simmer until lentils are almost tender, about 15 minutes. Mix in bulgur, salt, and spices. Cover; simmer until water is absorbed, about 10 minutes longer. Season with pepper. Discard bay leaves. Serve topped with almonds and reserved onions.
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