Red Lentil Rice
From: Better Homes and GardensLoaded with flavor, this rice and lentil recipe makes a satisfying side dish accompaniment to grilled meats.
Servings: Makes 6 main-dish servings.
Total: 35 mins
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Ingredients
1/2 cup chopped onion (1 medium)
1 teaspoon cumin seeds, crushed
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
2 cloves garlic, minced
1 tablespoon olive oil
1-1/3 cups uncooked basmati rice or long grain rice
2 14-ounce cans chicken broth
1/2 cup water
1 cup frozen peas
1/2 cup dry red lentils, rinsed and drained
1/4 cup snipped fresh mint
1 teaspoon garam masala
1 recipe Yogurt Raita
Directions
1. In a 4-quart Dutch oven cook and stir onion, cumin seeds, salt, cayenne pepper, and garlic in hot oil over medium heat for 2 minutes; add rice. Cook and stir for 1 minute more. Carefully add broth and water. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes.
2. Stir peas and lentils into onion mixture. Return to boiling; reduce heat. Simmer, covered, for 8 to 10 minutes more or until lentils are just tender. Remove Dutch oven from heat; stir in mint and garam masala. Let stand, covered, for 5 minutes before serving. Serve with Yogurt Raita. Makes 6 main-dish servings.
3. Yogurt Raita: In a medium bowl stir together one 6-ounce carton plain yogurt; 3/4 cup chopped, seeded cucumber (1 small); 1/2 cup chopped, seeded tomato (1 medium); 1 tablespoon snipped fresh mint; 1/8 teaspoon salt, and dash ground black pepper.
Nutrition Facts
Calories 274, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 3 mg, Sodium 827 mg, Carbohydrate 50 g, Fiber 4 g, Protein 10 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 9%, Iron 16%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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