Ingredients
This recipe is adapted from the first copy of Jamie Magazine that I ever bought, and might very well be a big part of why I love Jamie Oliver and just about every recipe he (and his staff) create. It is simple, inexpensive and delicious (and fairly healthy!).
- 120 grams (1 cup) green lentils
- 2 tablespoons olive oil
- ½ tablespoon ground cumin
- ½ teaspoon ground turmeric
- ½ teaspoon ground cinnamon
- 120 grams (1 cup) basmati rice
- 1½ cups water
- Sea Salt
- Oil, for frying (vegetable, canola, safflower – whatever you have on hand is fine)
- 1 medium onion, thinly sliced
Directions
- Rinse the lentils in cold water and place in a medium sauce pan and cover with water and add a generous pinch of salt (like you would add for pasta). Bring the water to a boil, and then reduce it to a simmer for about 20 minutes. You want the lentils to be cooked, but still have a little bite.
- While the lentils cook, rinse and drain the rice.
- Heat the olive oil in a dutch oven or other similar pan and add the spices. Cook them for about 30 seconds or so – you want them to become fragrant. Add the rice and stir to make sure it is coated in the spice mixture. Pour the water over the rice and stir. Turn the heat to low and cook, covered for 8 minutes. Remove the pan from the heat and let sit for 5 minutes – don’t take off the cover until after the 5 minutes are over. Fluff with a fork.
- While your rice and lentils are cooking, you are going to start frying your onions. In a small frying pan, add enough oil to fill the pan about ½. Get the oil good and hot (stick a bamboo skewer in it and if bubbles form rapidly around the base, you know your oil is hot enough), and fry the onions. You may need to do it in 2-3 batches, but each one only cooks for about 2 minutes. Set them on a plate covered in a paper towel to drain when they are done.
- When all of your components are cooked, add the lentils and half the fried onions to the rice. Add salt to taste.
- Serve with yogurt or cashew cream and top with the remaining fried onions.
Courtesy: Mary Fran Wiley, Frannycakes
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