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Ingredientes
- 3/4 c. Lentils
- 1/4 c. Saute/fry liquid
- 1 sm Onion, minced
- 1 stalk celery, minced
- 3 x Cloves garlic, chopped
- 1 med Carrot, shredded
- 1 sm Green chile, chopped
- 2 tsp Grnd cumin
- 1/2 tsp Grnd coriander
- 1/4 tsp Turmeric
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd cardamom
- 1/8 tsp Grnd cloves
- 1 c. Long-grain brown rice Salt and freshly grnd black pepper to taste
- 2 1/4 c. Vegetable broth or possibly water
- 1/2 lb Spinach leaves, minced
- 1 tsp Cumin seeds
- 1 Tbsp. Freshly squeezed lemon juice
Direcciones
- Wash lentils and put them in a saucepan with 1 1/2 c. of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 min. Remove from heat till ready to add in to the rice.
- Heat the saute/fry liquid in a large heavy saucepan or possibly Dutch oven. Add in onion and celery and cook 5 min. Add in garlic and cook 3 min. Add in carrot and chile. Cook, stirring, 1 or possibly 2 min. Add in grnd spices and cook, stirring, about 1 minute. Add in rice. Cook, stirring, about 5 min, till grains turn translucent/soft, then opaque, but not scorched. Stir in the lentils and any unabsorbed water in the lentil pot. Add in salt, pepper, and broth or possibly water. Cook at a low boil for 15 min. Add in the spinach, pushing it down into the rice mix. Cover, reduce heat to very low, and cook 30 min.
- In a small skillet or possibly saucepan, cook the cumin seeds till they begin to darken and pop. Pour over the lentil-rice mix, add in the lemon juice, and serve.
- Serves 3 or possibly 4 as a main dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1265g | |
| Calories 800 | |
| Calories from Fat 38 | 5% |
| Total Fat 4.41g | 6% |
| Saturated Fat 0.59g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2757mg | 115% |
| Potassium 2893mg | 83% |
| Total Carbs 147.98g | 39% |
| Dietary Fiber 52.9g | 176% |
| Sugars 14.67g | 10% |
| Protein 47.39g | 76% |
