This is more of my cup of tea these days. I love Indian and Moroccan spices!
Rice and Red Lentil Stew with Cauliflower and Peas
Makes 4-6 servings
Ingredients:
1 Tablespoon vegetable oil
2 large leeks (white and tender green), well-rinsed and sliced
1 1/2 teaspoon ground coriander
1 1/2 teaspoon ground cumin
1 1/2 teaspoon dry mustard
1 teaspoon turmeric
1/4 teaspoon cayenne
3/4 cup (6 ounces) long-grain white rice (we used brown rice)
4 1/2 cup (40 ounces) water
Salt to taste
1/2 cup (4 ounces) red lentils or brown (we used brown, since it takes longer to cook, as does the brown rice)
1/2 medium head of cauliflower, cut into 1-inch florets
1/2 cup (4 ounces) fresh or frozen peas
2 Tablespoon butter (optional, and not vegan)
1. In a medium stew pot, heat the oil over medium heat. Add the leeks, coriander, cumin, mustard, turmeric, and cayenne, stirring constantly to toast the spices, for 1 minute.
2. Add the rice, salt, and 4 1/2 cups of water. Bring to boil over high heat. Stir in the lentils. Reduce heat to medium, cover, and cook until the rice and lentils are just tender, about 20 minutes for red lentils and white rice, 35 minutes if you are using brown lentils and brown rice.
3. Add the cauliflower, raise the heat to high, and continue to cook, covered, stirring occasionally for 5 minutes. Add the peas and cook until they are warmed through and the stew has an oatmeal-like consistency, about 5 minutes longer. Add butter (optional), stirring until it melts. Serve hot in bowls.
An adaption of Yamuna Devi's "The Art of Indian Vegetarian Cooking".
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