Rice Dishes Recipes - Rice with Lentils and Vegetables Recipe

Ingredients

• 450g/1 lb/2 cups long-grain rice

• 175g/6 oz/1 cup red lentils

• seeds from 4 cardamom pods

• 4 cloves

• 1 cinnamon stick, crushed

• 15ml/1 tbsp cumin seeds

• 1.5ml/1/4 tsp black peppercorns

• 1.2l/2 pts/5 cups water

• 5 cloves garlic

• 2.5cm/1 in ginger root, chopped

• 2 green chilies

• 45ml/3 tbsp oil

• 2 onions, thinly sliced

• 25g/1 oz/1/4 cup blanched almonds

• 25g/1 oz/1/3 cup raisins

• 1 potato, diced

• 5ml/1 tsp ground turmeric

• salt

• 1/2 coconut, grated (shredded)

• 450g/1 lb mushrooms, sliced

• 30ml/2 tbsp chopped fresh coriander (cilantro)

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Method:

1. Soak the rice and lentils for 20 minutes the drain. Dry roast the cardamom, cloves, cinnamon, cumin and peppercorns until slightly colored then puree with 45ml/3 tbsp of the water, the garlic, ginger and chilies.

2. Heat the oil and fry the onions until browned. Remove from the pan and drain. Add the almonds and raisins and fry until golden brown. Remove from the pan and drain. Add the puree to the pan and stir over a low heat until the oil appears on the surface.

3. Add the rice and lentils, potato, turmeric, salt and coconut and cook for 5 minutes. Add the remaining water and cook for 5 minutes, stirring occasionally. Add the mushrooms and coriander, cover and cook for 6-8 minutes until the liquid has evaporated and the rice and vegetables are cooked. Garnish before serving.