Indian Rice by Linda Larsen
Use any of your favorite vegetables in this easy recipe. Baby peas or grated carrots would be a nice addition.
Serves 8
Calories: 279.45
Fat: 3.70 grams
Saturated Fat: 1.89 grams
Cholesterol: 22.94 mg
Sodium: 306.49 mg
1 tablespoon butter
2 onions, chopped
4 cloves garlic, minced
½ teaspoon salt
⅛ teaspoon white pepper
4 cups fat-free vegetable broth
1 (8-ounce) package sliced mushrooms
1½ cups long-grain white rice
1 cup green lentils, rinsed
1 tablespoon minced ginger root
1 tablespoon curry powder
⅓ cup chopped flat-leaf parsley
In a large skillet, melt butter over low heat. Add onions and garlic and cook, stirring occasionally, until tender, about 10 minutes.
Meanwhile, in another large saucepan, combine broth, salt, pepper, mushrooms, rice, lentils, ginger, and curry powder. Bring to a boil, reduce heat to low, cover, and cook until the rice and lentils are tender and the liquid is absorbed, about 25 to 30 minutes.
Uncover and stir onion mixture into rice mixture. Then add parsley and stir gently. Serve immediately.
Curry Powder Recipe
It's fun to make your own curry powder. For a basic blend, combine 1 tablespoon turmeric, 2 teaspoons ground cumin, 1 tablespoon cinnamon, ½ teaspoon cardamom, 2 teaspoons ground ginger, 1 teaspoon ground white pepper, ½ teaspoon dry mustard powder, and ½ tea-spoon ground nutmeg. Store in an airtight container in a cool place.
