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BFC Recipe: Indian Spiced Rice with Lentils PDF Print E-mail

Indian Spiced Rice with Lentils
(Adapted from a recipe from Epicurious.com)

1 cup dried lentils
1 cup white basmati rice
2 teaspoons butter, ghee, or vegetable oil
2 one-inch pieces of cinnamon stick
2 whole cloves
1-2 teaspoons cumin seeds
3 garlic cloves, finely chopped
2 teaspoons fresh ginger, chopped
4 1/2 cups water
1 teaspoon salt
1 teaspoon sugar
½-1 teaspoon turmeric
1/4 cup fresh cilantro, chopped (optional)
2 tablespoons fresh lime juice (optional)

Preparation
Rinse lentils, drain. Place in small bowl. Rinse rice, drain. Place in another small bowl. Heat oil, butter, or ghee in large heavy saucepan over medium heat. Add cinnamon sticks, cloves, and cumin, sauté about 2 minutes, stirring to prevent burning. Add garlic and ginger, sauté about 30 seconds. Add water, salt, sugar, and turmeric, bring to a 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. Serves 4-6 people.

Indian Rice