Date: Tue, 21 Mar 95 09:01:00
From: Tabatha.wnin@smtp.usi.edu (Tabatha)
This recipe is from the book 'Fast Vegetarian Feasts'
by Martha Rose Shulman. She writes that this recipe
is good by itself, topped with yogurt and chutney or
raisins, and it makes a fine stuffing for acorn
squash. And if the quantities below are doubled,
you'll have more than enough for an evening's
meal and stuffing for acorn squash the following
night.
CURRIED RICE W/LENTILS
Broth/Water (in place of 1-2 tbsps. oil)
1/2 onion, chopped
3 cloves garlic, minced or put through a press
1/4 teaspoon ground ginger
1/2 teaspoon turmeric
2 to 3 teaspoons curry powder, to taste
1 cup brown rice, washed
3/4 cup dried lentils, washed and picked over
4 cups water
2 vegetable bouillon cubes
Salt to taste
1/2 cup raisins or currants
1 large, tart apple, or 2 medium, diced
FOR GARNISH: 1 cup plain low-fat yogurt (or fatfree)
and 1/4 cup raisins or chutney
Heat the broth/water (in place of the 1-2 tbsps. oil)
in a heavy-bottomed soup pot, saucepan, or Dutch oven
and saute the onion with 1 clove of the garlic until
it begins to turn translucent. Add the ginger, tur-
meric, and curry powder and saute for a few minutes
longer. Add more broth/water, if necessary, and the
rice, and saute for 2 minutes. Add the lentils, 4
cups water, bouillon cubes, remaining garlic, and
raisins and bring to a boil. Cover, re-
duce the heat, and simmer for 25 minutes. Add the
apples and simmer, covered, for another 10 to 15
minutes, or until the water is absorbed. Serve
topped with yogurt and the additional raisins or
other garnishes.
kwvegan vegan