Rice And Lentils Recipes

Steps:

• Cover the lentils with the water.
• Peel and crush the garlic cloves lightly with the back of a knife. Leave the cloves whole, so that they flavor the dish but can be removed if desired. (I leave them out of the kids' portions, and give them to my DH and myself).
• Add garlic to the pot, along with the bay leaves, cumin seeds and cinnamon. (DO NOT add salt at this point, as lentils will not cook properly).
• Bring to a boil. Cook at a boil until the lentils are just tender. This should take about 25 minutes, but may take longer dependig on the age of your lentils.
• Add the rice, salt and olive oil, and bring back to a boil.
• Stir, cover pot, reduce heat to low, and cook for 15 minutes.
• Check to make sure the rice is done, adjust seasonings, and serve. If there is still too much liquid in the pan, just let it sit uncovered for a few minutes.
• Enjoy!

Steps:

• Drop the pancetta into the food processor bowl, and pulse several times, to chop the meat into small bits.
• Scrape all the chopped pancetta right into a heavy 5- to 6-quart saucepan.
• Put the onion, carrot, celery, and sage leaves into the empty food processor bowl, and mince together into a fine-textured paste or pestata.
• Put the butter and olive oil into the saucepan with the minced pancetta, and set over med-high heat.
• Cook, stirring, as the butter melts and the fat starts to render.
• When the pancetta is sizzling, scrape in the vegetable pestata, and stir it around the pan until it has dried and begins to stick, 4 minutes or so.
• Clear a space on the pan bottom and drop in the tomato paste, toast it in the hot spot for a minute, then stir together with the pestata.
• Increase the heat, pour in the wine, and cook, stirring, until the wine has almost completely evaporated.
• Pour in 8 cups of hot water and the tablespoon of salt, stir well, and heat to a boil (add all 10 cups of hot water if you want to serve the rice and lentils as a thick soup rather than a denser riso).
• Cover the pan, and decrease the heat slightly, to keep the water at a moderate boil, and let it bubble for 20 minutes or so, to deepen the flavors.
• Stir in the lentils, return to a gentle boil, and cook, partially covered, stirring occasionally, until the lentils just start to soften, 10-15 minutes.
• Stir in the rice, return to a bubbling simmer, and cook, cover ajar, until the rice is al dente, 13 minutes or so.
• If the dish is thickening more than you like, lower the heat and cover the pan completely.
• If it seems too thin, remove the cover and cook at a faster boil.
• When the rice and lentils are fully cooked, turn off the heat.
• Stir in the scallions and grated cheese.
• Serve in warm bowls, passing more cheese at the table.

Steps:

• Toss the carrots with the lemon juice, 1/4 teaspoon each cumin and salt, and a few grinds of black pepper in a bowl; set aside.
• Heat the olive oil in a medium saucepan over medium-high heat. Add the onion and cook, stirring often, until deep golden brown, about 12 minutes. Using a slotted spoon, remove about half of the onion to a paper towel-lined plate; set aside.
• Add the garlic, cinnamon, cayenne and the remaining 1 3/4 teaspoons cumin to the pan with the remaining onion. Cook, stirring, 1 minute. Stir in the rice and 3/4 teaspoon salt. Add 2 cups water and bring to a boil. Reduce the heat to low, cover and cook until the rice is tender and the water is absorbed, about 18 minutes.
• Stir the lentils into the rice. Serve topped with the reserved carrot mixture and onion, the yogurt and cilantro.

Steps:

• Throw the lentils into a medium saucepan. Fill with enough cold water to cover the lentils by about an inch. Bring it to a boil over medium-high heat, then turn down to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
• Meanwhile, as the lentils cook, grab a large skillet. Pop it over medium-high heat and add the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
• Add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You'll know they're done both by their deep chestnut color and by the slight crispiness developing on some of the onions.
• Using a slotted spoon or spatula, remove about half of the onions to a paper towel-lined plate; these are for garnish later. Sprinkle in the ground cumin, cayenne and then add the cinnamon stick; saute about 1 minute.
• Add the rice and cook, stirring often (but gently so you don't break the rice!) until some rice grains start to brown. Quickly, add the cooked lentils, 3 cups of water and 1 1/2 teaspoons of salt; bring to a boil. Turn the heat down to low so that the pan is at a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. (If there's still too much water in the bottom, put the lid back on and cook for another 5 minutes.)
• Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
• Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
• Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. I also like to serve this with some dollops of Greek yogurt.

Steps:

• Heat olive oil in skillet, saute the onions with 1 tsp cumin until lightly browned (can add some garlic too, if desired).
• Remove 1/3 of the onions and set aside.
• Continue cooking the rest of the onions until dark brown and black in places.
• In the meantime, bring water to a boil in a saucepan, add the lentils, reduce heat, and cover, simmering for 15 minutes.
• To the lentils, add the 1/3 lightly browned onions, rice, salt, and remaining 1 tsp cumin.
• Cover and simmer 15 minutes or until rice is tender.
• Remove from heat and stir in the well-browned onions.
• Cover and let stand for 5-10 minutes.
• Serve!
• Especially good with chopped lettuce, tomatoes, and a dollop of yogurt or sour cream on top.
• Also good with cooked spinach.

Steps:

• Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook about 10 minutes, until browned. Remove from heat, and set aside.
• Place lentils in a medium saucepan with enough lightly salted water to cover. Bring to a boil, reduce heat, and simmer about 15 minutes.
• Stir rice and enough water to cover into the saucepan with the lentils. Season with salt and pepper. Cover saucepan, and continue to simmer 15 to 20 minutes, until rice and lentils are tender.
• Mix half the onions into the lentil mixture. Top with yogurt or sour cream and remaining onions to serve.

Steps:

• Mix rice through celery in a large bowl.
• In a small bowl, whisk together remaining ingredients until well blended.
• Add to large bowl and stir until well mixed.
• This will taste good now, but after a day or so in the fridge it will be fantastic!

Steps:

• Heat oil in a skillet.
• Once its hot, toss in 1 onion and stir-fry till it is golden brown.
• Add the chicken breasts, cover and cook over low heat until done.
• Sprinkle salt and pepper to taste.
• Mix well.
• In another pan, heat a tbsp.
• of oil and fry the second onion in it until it turns golden.
• Add dates and raisins.
• Stir-fry for 3 minutes.
• Mix in the saffron.
• Keep aside.
• Strain the lentils now and keep aside until you are ready to mix them with the rice later.
• Now start preparing the rice.
• To do so, bring 8 cups of water to a rapid boil in a pot.
• Drain out the water from the soaked rice completely.
• Add the drained rice to the boiling water.
• Bring the rice to a boil for 3 minutes.
• After checking whether the rice is cooked, strain the rice and rinse it with lukewarm water in a strainer.
• Bring 1/4 cup of water and 2 tbsps.
• of oil to a rapid bowl in a pot.
• Add layers of rice and lentils, alternately, building these layers up to a dome shape.
• The last layer should be of rice.
• Poke 5-6 holes through the rice to the bottom with the handle of a spoon.
• Close the lid.
• Heat on medium flame for 3 minutes until the rice starts steaming.
• In a separate pot, heat another 1/4 cup of water and 2 tbsps.
• of oil.
• Pour over the rice.
• Cover the saucepan with a lid.
• Seal the lid over the saucepan with atta dough.
• Lower heat and cook for 45 minutes on a simmer.
• Remove from heat and place the saucepan in the sink.
• Run cold water under it to cool it down.
• Remove/break the wheat flour{Atta} seal.
• To serve: Very carefully and gently, remove the lentil rice and sprinkle lightly in a serving dish in a dome shape.
• Spread the mixture of dates and raisins over the rice.
• Spread the chicken on top.
• Remove the crusty bottom and spread in a separate plate.
• Enjoy!

Steps:

• In a large heavy saucepan over medium heat, brown lentils in 2 Tbsp oil, about 5 minutes, stirring often.
• Add the 3 cups boiling stock and the salt and pepper.
• Cook uncovered 10 minutes over medium heat.
• Stir in the rice and 1 cup stock.
• Bring to boil, reduce heat, cover and simmer 25 minutes without stirring.
• Meanwhile make sauce: Heat all the sauce ingredients together in a medium saucepan.
• Bring to boil, reduce heat, cover and simmer 20-30 minutes.
• To make browned onions, heat oil in a small skillet.
• Saute onions and garlic over medium heat till browned.
• To serve, put rice lentil mixture on a platter, pour tomato sauce over and top with browned onions.

Steps:

• Pick over rice and dal for any grit; rinse a couple of times and drain.
• Put everything together (except oil and cumin seeds) in a large pot with about 6 cups water.
• Cook on high heat, partially covered.
• When it starts to boil, lower the heat to medium and let it cook for about 15 minutes.
• Lower the heat to low and simmer, covered, until rice and dal are tender (about 15 minutes).
• Add more water as needed.
• It can be semi-thick or thin consistency.
• Mash it a little.
• Heat the oil (or butter) in a small pot.
• Add cumin seeds.
• As soon as they change color (few seconds), add them to Khichdi.
• Serve hot.
• Healthy Alternative: Add some vegetable stock or finely chopped vegetables when Khichdi is half cooked.