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A Fragrant, Spicy Rice

A Fragrant, Spicy Rice

  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
Julia

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 9.8 g
  • 15%
  • Carbs:
  • 48.5g
  • 16%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. 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.
  3. In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.
  4. 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

KEANSOR
23

KEANSOR

6/6/2006

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.

Amber
18

Amber

3/9/2006

This was so delicious and healthy I loved ever bite of this recipe and my husband who only likes meat loved this vegetarian dish :)

KITCHENDIVA3
14

KITCHENDIVA3

5/16/2005

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!

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