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East Indian Rice & Lentils

Contributed by: Bob's Red Mill Natural Foods

  • 2 tsp Cumin Seed
  • 1 medium Yellow Onion, peeled & minced
  • 2 cloves Garlic, peeled & minced
  • 2-1/2 cups Vegetable or Chicken stock
  • 1/2 cup uncooked Basmati White Rice
  • 3/4 tsp Sea Salt
  • 1/2 tsp Curry Powder
  • 1 pinch Chili Powder
  • 2 Tb Butter
  • 1/2 cup washed & sorted Red Lentils

Directions

Simmer lentils, garlic and onion in broth in a covered, heavy saucepan for 25 minutes, stirring occasionally.

Add rice, salt, curry powder and chili powder, cover and simmer for 20 minutes until rice is tender and all liquid is absorbed. Uncover and cook 2 - 3 minutes to dry out.

Meanwhile, melt butter in a small skillet over moderate low heat, add cumin seeds and stir fry 1/2 minute until they become fragrant and turn 1 or 2 shades darker. Pour over rice/ lentil mixture and toss with a fork. Taste for salt and adjust as needed.

Makes 4 servings.
East Indian Rice & Lentils

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Products Used in this Recipe

Basmati White Rice
 Grains Beans Seeds
Basmati White Rice
View Details »
Sea Salt
 Baking Aids
Sea Salt
View Details »
Red Lentils
 Grains Beans Seeds
Red Lentils
View Details »
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Nutritional Information

Serving Size: 1 Serving (249g) Amount Per
Serving 		% Daily
Value
Calories 260  
Calories from Fat 60  
Total Fat 7g 11%
Saturated Fat 4g 20%
Trans Fat g %
Cholesterol 15mg 5%
Sodium 590mg 25%
Potassium g %
Total Carbohydrate 42g 14%
Dietary Fiber 5g 20%
Sugars 5g 0%
Protein 9g 18%
Phosphorus g %
     
     
     
     
* Percent Daily Values (DV) are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.