Brown rice, lentil, and spinach curry

1 Servings

Ingredients

Quantity Ingredient
¾ cup Lentils
¼ cup Saute liquid
1 small Onion; chopped
1 Stalk celery; chopped
3 Cloves garlic; minced
1 medium Carrot; shredded
1 small Green chile; minced
2 teaspoons Ground cumin
½ teaspoon Ground coriander
¼ teaspoon Turmeric
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cardamom
⅛ teaspoon Ground cloves
1 cup Long-grain brown rice
Salt and freshly ground black pepper to taste
2¼ cup Vegetable broth or water
½ pounds Spinach leaves; chopped
1 teaspoon Cumin seeds
1 tablespoon Freshly squeezed lemon juice

Directions

Wash lentils and put them in a saucepan with 1½ cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice.

Heat the saute liquid in a large heavy saucepan or Dutch oven. Add onion and celery and cook 5 minutes. Add garlic and cook 3 minutes. Add carrot and chile. Cook, stirring, 1 or 2 minutes. Add ground spices and cook, stirring, about 1 minute. Add rice. Cook, stirring, about 5 minutes, until grains turn translucent, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add salt, pepper, and broth or water. Cook at a low boil for 15 minutes. Add the spinach, pushing it down into the rice mixture. Cover, reduce heat to very low, and cook 30 minutes.

In a small skillet or saucepan, cook the cumin seeds until they begin to darken and pop. Pour over the lentil-rice mixture, add the lemon juice, and serve.

Serves 3 or 4 as a main dish.

Adapted from Pilaf, Risotto, and Other Ways with Rice by Sada Fretz Posted to fatfree digest V98 #006 by brooksong@... (D Lachman) on Jan 06, 1998

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