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Curried Rice with Lentils
May. 21st, 2016 04:41 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
jjhunterCheap, easy, stores well, and can be jazzed up with further additions to vary latter servings - this recipe is one of my fallback staples.
( ingredients )
Instructions:
Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.
Excellent served with yogurt, or with Waldorf salad.
Extras my mom recommends:
( ingredients )
Instructions:
Heat oil in heavy-bottomed pot (you'll need a lid later) and saute onion and garlic until translucent. Add ginger, tumeric and curry powder and saute a few minutes longer. (Can add more oil if necessary.) Add rice and saute for a few more minutes to coat the rice. Add the lentils, stock, raisins, and sunflower seeds, and bring to a boil. Reduce the heat, cover, and simmer for 25 minutes.
Excellent served with yogurt, or with Waldorf salad.
Extras my mom recommends:
Would be good with butternut squash...roasted in chunks (with parsnips perhaps? ) or bake the squash, scoop it out and whip it with a bit of orange juice and nutmeg. Saute some dark greens (chard, spinach) with olive oil, garlic, pinenuts as a second vegetable.