Cumin Lentil Rice Pilaf
1/2 cup dried lentil beans
3 Cups water (for boiling lentils)
1 Tbsp Olive Oil, or Vegetable Oil
1 tsp prepared garlic, or (1 garlic clove grated)
1 tsp cumin seeds, or (ground cumin)
1 Cup Long grain White Rice, uncooked
1 Cup Chicken Broth, or (1 cup water with 1 tsp bullion paste)
1/2 Cup Water
1 tsp salt
Fresh Pepper - a few twists, or (1/4 tsp ground black pepper)
Directions:
1. Bring 3 cups of water and 1 tsp salt to a boil in a small sauce pan. Cook lentils in boiling water for 10 minutes; drain and set aside.
2. Heat 1 tablespoon oil in a medium sauce pan. Add rice to skillet; stirring often until rice is golden in color - about 5 minutes. Sprinkle in cumin seeds or ground cumin; continue stirring to toast the cumin for 2 minutes.
3. Add chicken broth, 1/2 cup water, 1 tsp salt, pepper and drained lentils.
4. Bring to boil; cover; reduce heat medium; simmer for 15 minutes; stirring once during cooking time. Remove from heat and let stand for a few minutes. Fluff with fork and serve warm.
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