Best Spiced Lentils And Rice Recipes

SPICED BASMATI RICE WITH LENTILS AND CARAMELIZED ONIONS

Steps:

• Melt butter in 10-inch-diameter oven-proof nonstick skillet over medium-low heat. Add onions and stir 1 minute. Cover and cook until onions are tender, stirring occasionally, about 15 minutes. Uncover and sauté until onions are deep golden, about 5 minutes longer. Season to taste with salt and pepper. Remove from heat. Spread onions in even layer in same skillet; set aside.
• Meanwhile, cook lentils in pot of boiling water until almost tender but still firm to bite, about 20 minutes. Drain.
• Combine 2 1/2 cups water, cardamom, allspice, bay leaf and salt in heavy medium saucepan; bring to boil. Add rice and lentils; bring to boil. Reduce heat to low. Cover and simmer until rice is tender and water is absorbed, about 15 minutes. Discard cardamom, allspice and bay leaf.
• Preheat oven to 400°F. Spoon rice mixture atop onions in skillet, pressing with back of spoon to compact rice; smooth top. (Can be made 2 hours ahead. Cool. Cover and let stand at room temperature.)
• Cover skillet tightly with double layer of foil. Bake rice mixture until heated through, about 35 minutes. Remove foil; let stand 5 minutes. Place plate over skillet; invert skillet, releasing rice and onions onto plate and scraping any onions remaining in skillet onto rice. Spoon rice and onions onto plates and serve.

SPICED RICE AND LENTILS WITH CAULIFLOWER

Steps:

• Heat the oil in a pan, add the onion and carrots, then fry for 5 minutes until lightly coloured.
• Stir in the rice and lentils, cook for 1 more minute, add the korma paste and 900 ml water, then bring to the boil.
• Cover, then simmer for 10 minutes.
• Stir in the cauliflower, then cook for 10 minutes more before cooking time is up, stirring through.
• Top with chopped cashews, and serve with plain yogurt and mango chutney on the side.

SPICED LENTILS AND RICE

Steps:

• Cut up onions, carrots, apples and green onions. Mince garlic.
• In a large saucepan, saute onions and garlic in oil for 3 minutes.
• Add cumin, curry, cinnamon and salt. Let cook another 2 minutes.
• Stir in carrots and rice. Stir for 1 minute, then carefully pour in stock. Cover and simmer for 20 minutes, until the liquid is absorbed by the rice.
• Remove from heat. Stir in lentils, apples and green onions.
• Garnish with plain yogurt, if desired.