Recipe 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."
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2 1/2 cups
green onions, chopped
frozen green peas
ground cayenne pepper to taste
uncooked basmati rice
1 1/2 tablespoons
fresh mushrooms, chopped
green bell pepper, chopped
red bell pepper, chopped
cayenne pepper to taste
dry red lentils
I'm only giving this recipe 4 stars because I made a few small changes...as I made it, we would give it five stars. It tasted like something you'd get from an authentic Indian restaurant! I didn't add the green onions or peas to the rice; I thought they would overcook, so I added them to the lentil mixture just before I stirred in the rice. I also added a big handful of coarsely chopped cilantro at this point. I substituted chicken broth for the vegetable (it's all I had), and found that the lentil mixture took an extra half cup of broth. Otherwise I followed the recipe to a T. This is a delicious, healthy and versatile recipe; next time I'm going to add some cauliflower florettes.
This was so delicious and healthy I loved ever bite of this recipe and my husband who only likes meat loved this vegetarian dish :)
Excellent. This is a very forgiving recipe - you can play around with the ratio of lentils to rice and the amount of vegetables and spices. Thanks Julia!
This was delicious. I did add some onion while cooking the mushrooms. And I added a little extra cumin, coriander, turmeric, and cardamom (I like spice). This is definitely going to be something I start making fairly regularly.
This is delightful! Absolutly worth all the effort and time involved.
Very yummy rice! This does take a bit of time to prepare...I realized after already committing to cooking this that I only had green lentils (ALWAYS have red lentils!!) and also had only red and yellow peppers! So, used those and did not cook either the rice or veggies for close to the 20 minutes called for. I also left out the cilantro sprigs for garnish as hubby and I both dislike cilantro (ALOT)! Aside from that, great rice...we really enjoyed it, thanks for sharing!!
This was good, but needed just a little tweaking. I decreased the liquid in the rice, and increased it in the lentil mixture. I used parsley instead of cilantro since I had it on hand. If using as a side dish, I'd say this makes at least 8 servings. This is a bit labor-intensive, but the results are very tasty.
Big hit with the whole family! I can't help it, I always feel like recipes need more spice and other flavors, so I chuck a lot of extras into everything I cook. Either way, this was fantastic.
* Percent Daily Values are based on a 2,000 calorie diet.
A Fragrant, Spicy Rice
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 88
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