This recipe is in the October 2007 issue of Canadian Living. October is Vegetarian Awareness Month so they have featured a number of meatless dishes. This one was delicious!...even better the next day.3/4 cup dried green lentils
2 tbsp olive oil
1 onion, diced
2 carrots, diced
2 cloves garlic, minced
1 tbsp curry paste (Biryani if you have it)
2 cups small cauliflower florets
1 cup basmati rice
1/4 cup raisins
2-1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted, sliced almonds
Cook lentils for 15 minutes in a saucepan of boiling water. Drain and set aside.
In a wok or dutch oven, heat oil and saute onions until golden. Add carrots, garlic, curry paste and saute 3 minutes. Stir in cauliflower, rice, raisins and lentils.
Add stock and bring to boil. Reduce heat, cover and simmer until rice and vegetables are tender, about 20 minutes. Stir in peas and warm through. Sprinkle with almonds.
Variation: Add 2 cubed chicken breasts with the onions.
2 comments:
One of my personal stumbling blocks is cooking for others. Nevertheless, I belong to a 'chick flick' group where we gather monthly for dinner and a movie on the hostess's wide screen TV. My turn looms large, and this looks like the very fall dish to serve. Thanks and yum!
I have made this 3 times now and the flavours are so good. You may need to add a little more stock or water. The last time I made it the rice was slightly chewy likely because I left it turned up too high during the rice cooking time.
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