Indian Rice with Lentils and Mushrooms     


Description
Curry TypeVegetable
StrengthMild
DifficultyUnknown
Sourcewaynew@visi.net (dreamweaver)
VegetarianYes
VeganNo
Time to prepareUnspecified
Time to cookUnspecified
No. of servings
IngredientsI tbsp butter
2 1/2 cups sliced onions
3 1/2 cups hot stock
2 cups quartered mushrooms
1 cup rice (white or brown)
3/4 cup green lentils*
1 tbsp minced gingerroot
1 tsp curry powder (or more, to taste)
1 pinch cinnamon
2 cloves garlic -- minced
InstructionsIn heavy skillet, melt butter over med. heat. Cook onions over low heat, stirring occasionally until tender and lightly browned. In a sauce pan, stir together stock, mushrooms, rice, lentils, ginger, curry powder, cinnamon and garlic. Bring to a boil, cover, and let simmer for 25/45 mins (25 - white rice/45 - brown rice) until rice and lentils are tender, and
liquid is absorbed.

(The cooking times are approximate)
Top each serving with onions.
Notes(*yellow or green split peas work well in this recipe, instead of green lentils)
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