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  Added: Nov 08, 2007  •  Visited (3836)  •  Print version Print this recipe (23)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Lentils And Rice
(Kedgeree)
What You Need:
  • 8 peppercorns
  • 8 cardamom seeds (the black ones inside the white pod)
  • 1 bay leaf
  • 1 piece ginger root
  • 8 cups lentils
  • 1 large onion, thinly sliced
  • 1 cup raw rice
  • 2 tablespoons oil or butter

  • How To Cook:
    1. Tie the peppercorns, cardamom seeds, bay leaf, and ginger in a piece of clean, washed cheesecloth. Put it into the bottom of a large covered casserole. Pour in the lentils and 3 cups of water.

    2. Cook, covered, in the microwave oven for 30 minutes, stirring occasionally. Add the onion, rice and oil.

    3. Cook, covered, 20 minutes more in the microwave oven or until the rice is tender and the water is absorbed, stirring occasionally.

    4. If more water is needed before the end of the cooking period, add whatever amount is needed to get the rice tender. Remove and discard the spice bag.

    To Serve: 8
    This recipe is also available in:
    Cuisine ╗ Asia ╗ India
    Main Ingredient ╗ Vegetables ╗ Lentil
    Main Ingredient ╗ Grains & Cereals ╗ Rice
    Main Ingredient ╗ Herbs & Spices ╗ Cardamom
    Dish ╗ Side Dishes

     





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