Tuesday, 23 December 2014

Lentil rice

Fragrant basmati rice enriched with red lentils, mung dal and quinoa

I often make this rich rice as a side to accompany vegetable main courses. It is swimming in spices and aromas, complemented with veg protein.

You will need (serves 2-3)
1 cup white basmati rice
half cup mixed red lentil, mung dal, and quinoa
2.5 cups water
1 tbsp fresh ginger, finely chopped
1 tsp fresh turmeric, finely minced
1 tsp ground cumin
2 green cardamom pods

1. Wash the rice, lentil, dal and quinoa well. Put them in a pan, add the water. Season with cardamom, ginger, turmeric, and cumin.

2. Bring to boil, then set the heat to minimum, cover with a lid and simmer for 10 to 12 mins, until all the water absorbed.

3. Set aside and let it stand for at least 5 mins, then serve.

Tips: Because I served as a side to turmeric-rish curry I used only fresh turmeric here to not to overload the yellow. When there is no turmeric in the main I season the rice with 1 tsp ground turmeric and 1 tbsp mixed black mustard seeds, whole cumin and whole coriander seeds. To best serve drop a tbsp of green on top (from this point it is no longer vegan of course).


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