Ingredients with Measurements:
- 1 cup basmati rice
- 1 cup red lentils
- 2 cups water
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon salt
- 2 cups chopped Malabar spinach leaves
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped roasted almonds
Special equipment needed:
- Large pot with lid
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
Step-by-step instructions:
1. Rinse the rice and lentils separately in cold water until the water runs clear.
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and cook until the onion is translucent, about 5 minutes.
3. Add the cumin, coriander, turmeric, and salt to the pot and stir to combine.
4. Add the rice and lentils to the pot and stir to coat with the spices.
5. Add the water to the pot and bring to a boil. Reduce the heat to low, cover the pot with a lid, and simmer for 20 minutes.
6. After 20 minutes, add the chopped Malabar spinach leaves to the pot and stir to combine. Cover the pot with the lid and continue to simmer for an additional 10 minutes, or until the rice and lentils are tender and the water has been absorbed.
7. Remove the pot from the heat and let it sit, covered, for 5 minutes.
8. Fluff the pilaf with a fork and stir in the chopped cilantro and roasted almonds.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat for cooking
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat: 7g
Carbohydrates: 58g
Protein: 14g
Fiber: 9g
Sodium: 600mg
Substitutions for ingredients:
- Brown rice or quinoa can be substituted for the basmati rice.
- Any type of lentils can be used in place of the red lentils.
- Baby spinach or Swiss chard can be used instead of Malabar spinach.
- Chopped parsley or mint can be used instead of cilantro.
- Chopped walnuts or cashews can be used instead of almonds.
Variations:
- Add diced carrots or bell peppers to the pot with the onion and garlic.
- Use vegetable broth instead of water for added flavor.
- Top the pilaf with crumbled feta cheese or a dollop of plain yogurt.
Tips and tricks:
- To make this recipe vegan, use vegetable broth instead of water and omit the yogurt or feta cheese.
- To save time, chop the onion and garlic in advance and store them in the refrigerator until ready to use.
- To make this recipe gluten-free, use a gluten-free variety of rice.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the pilaf in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through. Alternatively, reheat the pilaf in a pot on the stove over medium heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the pilaf in a large serving bowl or on individual plates. Garnish with additional chopped cilantro or roasted almonds.
Garnishes:
Chopped cilantro or parsley, roasted almonds or cashews, crumbled feta cheese or a dollop of plain yogurt.
Pairings:
This pilaf pairs well with grilled chicken or fish, roasted vegetables, or a simple green salad.
Suggested side dishes:
Roasted vegetables, garlic naan bread, cucumber raita, or a simple green salad.
Troubleshooting advice:
- If the rice and lentils are not tender after 30 minutes of cooking, add an additional 1/4 cup of water and continue to simmer until tender.
- If the pilaf is too dry, add a splash of water or vegetable broth and stir to combine.
Food safety advice:
- Rinse the rice and lentils thoroughly before cooking to remove any debris or dirt.
- Store leftovers in an airtight container in the refrigerator and discard any leftovers that have been sitting at room temperature for more than 2 hours.
Food history:
Malabar spinach is a leafy green vegetable that is commonly used in Indian and Southeast Asian cuisine. It is known for its thick, fleshy leaves and mild flavor. Lentils are also a staple in Indian cuisine and are a good source of protein and fiber.
Flavor profiles:
This pilaf has a warm and earthy flavor from the cumin, coriander, and turmeric, with a slight nuttiness from the roasted almonds. The Malabar spinach adds a fresh and slightly tangy flavor to the dish.
Serving suggestions:
Serve this pilaf as a main dish or as a side dish with your favorite protein and vegetables.
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Region: Indian