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A Fragrant, Spicy Rice

SUBMITTED BY: Julia

"This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot."

RECIPE RATING:

Read Reviews (11)

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PREP TIME	15 Min
COOK TIME	30 Min
READY IN	45 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

2 1/2 cups vegetable broth
2 green onions, chopped
1 cup frozen green peas
1/2 teaspoon salt
1 pinch garam masala
1 pinch turmeric powder
ground cayenne pepper to taste
1 cup uncooked basmati rice
1 1/2 tablespoons butter
10 large fresh mushrooms, chopped
5 cloves garlic, chopped
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 teaspoon garam masala
1 pinch turmeric powder
cayenne pepper to taste
1/2 cup dry red lentils
3/4 cup vegetable broth
1/2 cup almond slivers
1 bunch cilantro sprigs

DIRECTIONS

In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.
Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.
In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.

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REVIEWS

Reviewed on Mar. 9, 2006 by Amber

This was so delicious and healthy I loved ever bite of this recipe and my husband who only... MORE

Reviewed on Jun. 6, 2006 by KEANSOR

I'm only giving this recipe 4 stars because I made a few small changes...as I made it, we... MORE

Reviewed on May 16, 2005 by KITCHENDIVA3

Excellent. This is a very forgiving recipe - you can play around with the ratio of lentils to... MORE

Reviewed on Dec. 18, 2005 by GREENEYEDFAY

This is delightful! Absolutly worth all the effort and time involved. MORE

Reviewed on Feb. 4, 2007 by Kathy O'Keefe

This was a great recipe -- I, too, substituted chicken broth for the veg broth. I loved the... MORE

Reviewed on Jun. 7, 2008 by Rachel

I changed a lot of the veggie ingredient in this recipe because I didn't have them all on... MORE

Reviewed on Apr. 21, 2008 by Elizabeth

This was quite good! I made it without the lentils becasue I served a lentil salad along side... MORE

Reviewed on Mar. 24, 2008 by Rachelle

I loved this recipe! I'm eating it right now and everybody at work is commenting on how good... MORE

Reviewed on Aug. 23, 2008 by nammacooks

This was very good. I LOVE all the spices and I used quite a bit. Yummy! MORE

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