Brown rice, lentil, and spinach curry
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Lentils |
| ¼ | cup | Saute liquid |
| 1 | small | Onion; chopped |
| 1 | Stalk celery; chopped | |
| 3 | Cloves garlic; minced | |
| 1 | medium | Carrot; shredded |
| 1 | small | Green chile; minced |
| 2 | teaspoons | Ground cumin |
| ½ | teaspoon | Ground coriander |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Ground cardamom |
| ⅛ | teaspoon | Ground cloves |
| 1 | cup | Long-grain brown rice |
| Salt and freshly ground black pepper to taste | ||
| 2¼ | cup | Vegetable broth or water |
| ½ | pounds | Spinach leaves; chopped |
| 1 | teaspoon | Cumin seeds |
| 1 | tablespoon | Freshly squeezed lemon juice |
Directions
Wash lentils and put them in a saucepan with 1½ cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice.
Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes.
In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve.
Serves 3 or 4 as a main dish.
Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz Posted to fatfree digest V98 #006 by brooksong@... (D Lachman) on Jan 06, 1998