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Receta Curried Lentil Stir Fry With Fennel And Apricots
by Global Cookbook

Curried Lentil Stir Fry With Fennel And Apricots
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  Raciónes: 6

Ingredientes

  • 4 c. water
  • 1 c. dry brown lentils rinsed and sorted
  • 3 c. water
  • 1 1/2 c. uncooked white basmati rice
  • 4 ounce dry apricot halves (about 16 ct.)
  • 2 Tbsp. canola oil
  • 1 med yellow onion diced
  • 3 x cloves garlic chopped
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp coriander
  • 1/2 tsp cinnamon
  • 1/8 tsp cayenne
  • 2 c. minced broccoli
  • 1 c. diced carrot
  • 1 c. diced fennel bulb (1 medium) lemony salad sesame crackers

Direcciones

  1. Bring 4 c. of water to a boil over high heat; add in the lentils. Return to a boil, reduce the heat to medium-low, and simmer gently, covered, for 25 to 30 min, till the lentils are just tender. Don't overcook or possibly they will be mushy.
  2. Meanwhile, in a separate saucepan, bring 3 c. of water to a boil. Add in the rice, return to a boil, cover, and reduce heat to low. Cook 15 to 20 min, till the water is absorbed and the rice is tender. Allow to stand, covered, at least 5 min before fluffing with a fork for serving. Thinly slice the apricot halves and place them in a bowl. Pour 1/2 c. of warm water over them, cover and set aside.
  3. Heat the oil in a wok or possibly heavy-bottomed skillet over medium heat. Add in the onion, garlic, and spices. Saute/fry for several min, tossing to coat the onion with the spices. Drain the apricots, reserving their soaking liquid.
  4. Add in the liquid to the wok. Stir in the broccoli, carrot, and fennel. Cover the wok and steam the vegetables for 7 to 10 min, till they are fork tender. Add in the apricots and lentils and toss to combine. Serve over the rice.
  5. Yield: 6 main dish servings.