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  • Brown Rice, Lentil, And Spinach Curry

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    Brown Rice, Lentil, And Spinach Curry
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 c. Lentils
    • 1/4 c. Saute/fry liquid
    • 1 sm Onion, minced
    • 1 stalk celery, minced
    • 3 x Cloves garlic, chopped
    • 1 med Carrot, shredded
    • 1 sm Green chile, chopped
    • 2 tsp Grnd cumin
    • 1/2 tsp Grnd coriander
    • 1/4 tsp Turmeric
    • 1/4 tsp Grnd cinnamon
    • 1/4 tsp Grnd cardamom
    • 1/8 tsp Grnd cloves
    • 1 c. Long-grain brown rice Salt and freshly grnd black pepper to taste
    • 2 1/4 c. Vegetable broth or possibly water
    • 1/2 lb Spinach leaves, minced
    • 1 tsp Cumin seeds
    • 1 Tbsp. Freshly squeezed lemon juice

    Directions

    1. Wash lentils and put them in a saucepan with 1 1/2 c. of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 min. Remove from heat till ready to add in to the rice.
    2. Heat the saute/fry liquid in a large heavy saucepan or possibly Dutch oven. Add in onion and celery and cook 5 min. Add in garlic and cook 3 min. Add in carrot and chile. Cook, stirring, 1 or possibly 2 min. Add in grnd spices and cook, stirring, about 1 minute. Add in rice. Cook, stirring, about 5 min, till grains turn translucent/soft, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add in salt, pepper, and broth or possibly water. Cook at a low boil for 15 min. Add in the spinach, pushing it down into the rice mix. Cover, reduce heat to very low, and cook 30 min.
    3. In a small skillet or possibly saucepan, cook the cumin seeds till they begin to darken and pop. Pour over the lentil-rice mix, add in the lemon juice, and serve.
    4. Serves 3 or possibly 4 as a main dish.

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