food processor or blender with remaining rub ingredients. Grind to
Heat ghee in large saucepan on medium heat. Cook garlic, ginger and 1 of the onions, stirring, until onion is soft.
Add spices, rice and lentils; cook, stirring, 3 mins. Stir in 5 cups water; bring to a boil. Add tomato. Reduce heat to low; simmer, covered, about 12 mins or until rice and lentils are tender.
For the fried onions, heat 1/4 inch oil in medium skillet on medium heat. Shallow-fry onion, in small batches, until browned and crisp. Drain on paper towels.
Stir cilantro into rice. Serve garnished with fried onions.
aucepan over medium heat, brown lentils in 2 Tbsp oil, about
wl, and cover with water. Soak the rice for about 3 hours
boil. Add the wild rice and 1/4 teaspoon of
t aside.
Rinse the rice vigorously in five changes
o a boil and simmer lentils on low for 20 -
wash and drain rice.
heat 2 T butter
Serve the first 6 ingredients in a soup pot and cover with 6 cups of water.
Bring to a boil and simmer, covered, over moderate heat for 10 minutes.
Add all of the remaining ingredients, except salt and pepper.
Simmer over low heat for 40 to 45 minutes, or until the vegetables, rice and lentils are done to your liking. Add salt and pepper to taste.
Heat olive oil in a pot over medium heat; cook and stir onion and garlic until onion has softened, 5 to 7 minutes. Add ginger and stir until fragrant, 1 minute. Add brown rice and stir to coat rice with oil.
Stir lentils, cumin, salt, black pepper, and cinnamon into rice mixture; cover with water. Place lid on pot and simmer over low heat until lentils are tender and rice has absorbed the water, about 45 minutes.
nd aroma.
Add rice and lentils, cover with water just a bit
live oil into the saucepan with the minced pancetta, and set
side.
Place lentils in a medium saucepan with enough lightly salted
Soak lentils in water for 3 hours; drain.
Soak rice in water
s limp.
Add the rice and lentils; saute fo 2 minutes
Rinse the rice and lentils in a large pot with cold water.
After rinsing, fill with water and cook until rice and lentils are tender.
Drain in colander and rinse with cold water.
In the meantime, cook onions in oil (a few tablespoons) until soft.
Remove from heat and add allspice and rice.
Mix and fluff thoroughly and don't forget the salt.
Cover with dishtowel on underside of lid.
Leave on warm on burner for at least 1/2 hour.
Side: mix all ingredients and add salt to taste.
Rinse and cook lentils in plenty of water.
Saute onion in oil until brown.
At the same time, cook lentils in water with salt and garlic.
After browning onion, add to lentils, along with rice, olive oil and allspice.
Cover pan; cook about 15 minutes, or until creamy.
0 minutes.
Add broth, rice, lentils, potato, carrot, raisins, and seasonings
Heat the oil in a pan, add the onion and carrots, then fry for 5 minutes until lightly coloured.
Stir in the rice and lentils, cook for 1 more minute, add the korma paste and 900 ml water, then bring to the boil.
Cover, then simmer for 10 minutes.
Stir in the cauliflower, then cook for 10 minutes more before cooking time is up, stirring through.
Top with chopped cashews, and serve with plain yogurt and mango chutney on the side.