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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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From the November/December 2006 Vegetarian Times. I made this without oil, and it worked great. This makes a ton. Ingredients:
1 cup brown lentils, rinsed and sorted |
2 tablespoons canola oil |
1 medium onion, finely chopped (about 1 1/3 cups) |
2 large carrots, diced (about 2 cups) |
1 cup brown basmati rice |
3 garlic cloves, minced (about 1 tbsp) |
1 tablespoon minced ginger |
1 1/3 teaspoons garam masala |
1 (14 1/2 ounce) can of fire-roasted diced tomatoes |
1 cup low sodium vegetable broth |
cilantro (to garnish) (optional) |
Directions:
1. Bring lentils and 4 cups water to a boil in large pot or Dutch oven.
2. Reduce heat to low, and simmer 15 minutes, or until lentils are firm-tender.
3. Drain, reserving 3/4 cup of the cooking water, and transfer lentils to a bowl.
4. Wipe out the pot and heat the oil over medium high. Sauté the onion in the oil 4 minutes, or until just golden.
5. Add carrots and rice and cook 3 minutes, or until rice is toasted and fragrant, stirring constantly.
6. Add garlic, ginger and garam masala and cook 1 minute more.
7. Stir in tomatoes, broth, reserved lentil water and lentils and bring to a boil.
8. Cover, reduce heat to low and cook for 20 minutes or until liquid is absorbed and rice is tender.
9. Season with salt and pepper. Remove from the heat and cover, let stand 5 minutes.
10. Fluff with a fork, then spoon pilaf into shallow bowls, and garnish with cilantro, if desired.
11. Serve hot and enjoy.
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