Red Lentil Rice
Recipe from
Better Homes and Gardens
Loaded with flavor, this rice and lentil recipe makes a satisfying side dish accompaniment to grilled meats.
Servings:
Makes 6 main-dish servings.
Total Time:
35 mins
Ingredients
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1/2 cupchopped onion (1 medium)see savings
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1 teaspooncumin seeds, crushedsee savings
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1/2 teaspoonsaltsee savings
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1/8 teaspooncayenne peppersee savings
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2 clovesgarlic, mincedsee savings
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1 tablespoonolive oilsee savings
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1-1/3 cupsuncooked basmati rice or long grain ricesee savings
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2 14-ounce canschicken brothsee savings
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1/2 cupwatersee savings
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1 cupfrozen peassee savings
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1/2 cupdry red lentils, rinsed and drainedsee savings
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1/4 cupsnipped fresh mintsee savings
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1 teaspoongaram masalasee savings
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1 recipeYogurt Raitasee savings
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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 information
Per serving: 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.
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