Dinner/indian spiced rice

Serves: 4-6

Active Time: 20 minutes

Total Time: 45 minutes

From: Brattleboro Food Coop - Chris Ellis

Ingredients

1 cup basmati rice

1 cup lentils

1 tbsp. olive oil

2 1-inch pieces of cinnamon or 1/2 tsp. cinnamon powder

2 whole cloves

1 tsp. cumin seeds

3 garlic cloves, finely chopped

2 tsp. chopped fresh ginger

4 1/2 cups water

1 tsp. salt

1 tsp. sugar

1/2 tsp. turmeric

1/4 cup chopped fresh cilantro (optional)

2 tbsp. fresh lime juice (optional)

Directions

Step 1

Rinse lentils, drain. Place in small bowl. Rinse rice, drain. Place in another small bowl. Heat the oil in heavy, large sauce pan over medium heat. Add cinnamon, cloves and cumin. Saute about 2 minutes stirring to prevent burning.

Step 2

Add garlic and ginger, saute quickly - about 30 seconds. Add water, salt, sugar and turmeric, and bring to boil. Reduce heat, add lentils and cook for about 8 minutes. Increase heat to high, add rice, simmer for 5 minutes.

Step 3

Reduce heat, cover and simmer until lentils and rice are tender and liquid is absorbed, about 8 minutes longer. Remove from heat, and let stand covered for 5 minutes. Transfer rice to large bowl. Remove cinnamon stick pieces and cloves. Mix in cilantro and lime juice if desired.