Ingredients
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1
-
2
-
1
-
2
-
1
-
3
-
1
-
1 1/3
-
1
-
1
-
-
-
-
-
Directions
Indian Lentil Pilaf,From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton.,This was a yummy basic recipe that really hit the spot tonight. The flavors are simple but full…though I will say that I was very generous with the garlic, ginger, and garam masala. I didn’t have brown basmati so I subbed long grain brown rice, which worked fine but I’d love to try basmati. I, too, skipped some of the oil; used 1 T of coconut oil and it was plenty. The rice was a bit al dente after the stated cooktime, but that could be due to my sub. I wasn’t sure if I should drain the tomatoes so I didn’t, and I’m glad because I had just enough cooking liquid for a few extra minutes to let the rice finish cooking. I’ll definitely come back to this one, no question. Thanks for posting! Made for Veg*n Swap #9.
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Steps
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1
Done
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Bring Lentils and 4 Cups Water to a Boil in Large Pot or Dutch Oven. |
|
2
Done
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Reduce Heat to Low, and Simmer 15 Minutes, or Until Lentils Are Firm-Tender. |
|
3
Done
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Drain, Reserving 3/4 Cup of the Cooking Water, and Transfer Lentils to a Bowl. |
|
4
Done
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Wipe Out the Pot and Heat the Oil Over Medium High. Saut the Onion in the Oil 4 Minutes, or Until Just Golden. |
|
5
Done
|
Add Carrots and Rice and Cook 3 Minutes, or Until Rice Is Toasted and Fragrant, Stirring Constantly. |
|
6
Done
|
Add Garlic, Ginger and Garam Masala and Cook 1 Minute More. |
|
7
Done
|
Stir in Tomatoes, Broth, Reserved Lentil Water and Lentils and Bring to a Boil. |
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8
Done
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Cover, Reduce Heat to Low and Cook For 20 Minutes or Until Liquid Is Absorbed and Rice Is Tender. |
|
9
Done
|
Season With Salt and Pepper. Remove from the Heat and Cover, Let Stand 5 Minutes. |
|
10
Done
|
Fluff With a Fork, Then Spoon Pilaf Into Shallow Bowls, and Garnish With Cilantro, If Desired. |
