A Fragrant, Spicy Indian Rice

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A Fragrant, Spicy Indian Rice

 

2 1/2 cups vegetable broth

2 green onions, chopped

1 cup frozen green peas

1/2 teaspoon salt

1 pinch garam masala

1 pinch turmeric powder

ground cayenne pepper to taste

1 cup uncooked basmati or long grain rice

1 1/2 tablespoons butter

10 large fresh mushrooms, chopped

5 cloves garlic, chopped

1/2 green bell pepper, chopped

1/2 red bell pepper, chopped

1 teaspoon garam masala

1 pinch turmeric powder

cayenne pepper to taste

1/2 cup dry red lentils

3/4 cup vegetable broth

1/2 cup almond slivers

1 bunch cilantro sprigs

 

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.

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.

In a skillet over medium heat, cook the almonds,

stirring frequently, until lightly browned. Remove

from heat, and set aside.

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.