This recipe is adapted from one of the same name in the Weight Watchers Versatile Vegetarian cookbook. It’s got a lot of Indian flavor to it, so I decided to highlight it this week for the premiere International Tuesday post.
Curried Rice and Lentil Pilaf
This is a toned down version of a curry. If you like more spice, then you'll want to add more salt and seasoning to this dish.
- 2 tbsp olive oil
- 1/2 onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp peeled and grated ginger root
- 1/2 tsp curry powder
- 1/2 tsp ground cumin
- 1/2 cup dried lentils, rinsed
- 1/2 cup basmati rice
- 1/2 tsp salt
- 1 tbsp fresh lemon juice
- 2 1/2 cups water
- Heat the oil in a medium saucepan.
- Stir in onion and cook over medium heat for about 5 minutes, stirring occasionally, until softened.
- Stir in the garlic, ginger, curry and cumin and cook for one minute.
- Add the lentils and water and bring to a boil. Cover pan, reduce heat to low and simmer for about 10 minutes.
- Stir in the rice and salt until just moistened and then cook until the liquid is absorbed (about 15-20 minutes) but don't stir.
- Let stand 5 minutes.
- Just before serving, toss with lemon juice.
© Sarah W. Caron and Sarah's Cucina Bella, 2005-2012.
This recipe is a very toned-down version of the dish. If you prefer more spice to your food, like I do, increase the quantities of curry, cumin and salt. I will probably double the quantities next time and see how it comes out. As it stands, I added more salt when I ate the dish.
Still, that’s not to say this is a bad recipe – I do like it. It’s just more American-ized than I would like.
Category: rice, side dishes