RED LENTIL - BASMATI RICE PILAF

RED LENTIL - BASMATI RICE PILAF image

Yield 4 people

Number Of Ingredients 13

Previous Next

4 tsp. vegetable oil
1/2 bay leaf
1/2 cup peeled and diced onion
1 tsp. kosher salt
3/4 cup basmati rice (rinsed; if using domestic, do not rinse)
1/4 tsp. freshly ground black pepper
3 c. water
1 Tblsp. peeled, minced ginger
3/4 tsp. ground cumin
3/4 tsp. ground coriander
3/4 cup slit red lentils
1/2 tsp. dried red pepper flakes
1 scallion, white and green parts, trimmed and sliced

Steps:

In a 1 1/2 qrt. saucepan, heat 2 tsp. oil over medium heat. Add the onion and cook for 3 minutes, stirring, until translucent. Stir in the rice, bay leaf, 1/2 tsp. salt, and 1/8 tsp. pepper. Add 1 1/2 c. water and bring to a boil. Lower the heat and simmer, covered, for 15 minutes. Remove from the heat and set aside to rest, covered, for 5 minutes. In a separate 1 1/2 qrt. saucepan, heat the remaining oil over medium heat. Stir in the ginger, cumin, coriander, and red pepper flakes and cook 1 minute. Add the red lentils and stir to coat evenly with the spices. Add the reaming 1 1/2 c. water, season with the remaining salt and pepper, and bring to a boil. Lower the heat and simmer, covered, for 15 minutes. In a large, warm serving bowl, combine the cooked rice and lentils, mixing thoroughly, and serve topped wit the sliced scallion. Note: If you can fine them, split red lentils imported from Indian are preferable to their domestic counterparts for this recipe. They're slightly smaller and firm, and will do a better job of retaining their shape and color after you've cooked them.