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Brown Rice, Lentil, and Spinach Curry




Source of Recipe


Pilaf, Risotto, and Other Ways with Rice by Sada Fretz

* Exported from MasterCook *

Brown Rice, Lentil, and Spinach Curry

Recipe By : Sada Fretz
Serving Size : 4 Preparation Time :0:00
Categories : Beans, Grains, Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup lentils
5 tablespoons canola or olive oil
1 small onion -- chopped small
1 stalk celery -- chopped small
3 garlic cloves -- minced
1 medium carrot -- shredded
1 small green chile -- minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/8 teaspoon ground cloves
1 cup long-grain brown rice
salt -- to taste
freshly ground black pepper -- to taste
2 1/4 cups vegetable broth or water
1/2 pound fresh spinach leaves -- cut into 1-inch
-- wide strips
1 teaspoon cumin seeds
1 tablespoon lemon juice -- freshly squeezed

Wash lentils and put them in a saucepan with 1-1/2 cups 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 4 tablespoons of the oil 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. Then add spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes.

Heat the remaining tablespoon of oil in a small skillet or saucepan. Add cumin seeds and cook until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve.

Judi's notes: This serves 3 or 4 as a main dish and about 5 or 6 people as a side dish. The author suggests serving warm pita bread, baked or steamed squash, and a small serving dish of whipped plain yogurt sprinkled with ground paprika and cayenne and chopped cilantro to make this a complete meal.

Source:
"Pilaf, Risotto, and Other Ways with Rice"

S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"

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