Monday, February 6, 2012

Gluten-Free February - Spiced Lentils and Rice

1 can Lentils (or 1.5 dry cups lentils rinsed & cooked according to package)
1 cup Rice
2 cups Water (plus more for after)
1 Small Onion, minced
2 cloves Garlic, minced
2 Cardamom Pods, crushed/chopped
1/2 tsp Coriander
3/4 tsp Cumin
1/4 tsp Red Pepper Flakes
dash Ginger (fresh or powdered)
1 tsp Lemon Juice
1/2 Large Tomato, thinly sliced
Sea Salt & Pepper

Boil water in a pot with a lid. Add rice and a dash of salt, turn to low and cover for 18 Minutes (DO NOT TOUCH). At about eight minutes into the rice cooking, saute onions and garlic in a large non-stick pan for 3 minutes, stirring often. Add lentils and stir in spices, lemon juice and a dash of sea salt and fresh ground pepper. When the 18 minutes is up, add rice and any remaining water to the pan and stir to mix, adding more water if it becomes dry. Serve on a plate with thinly sliced tomatoes. Top tomatoes with a pinch of sea salt and some fresh ground pepper.

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