Indian Spiced Rice

By NickiR

Very tasty and healthy. Freezes well.

Ingredients

• 1/2 cup dry lentils
• 1 medium potato, peeled and
• diced
• 1 Tbsp. canola oil
• 1 cup chopped onion
• 1 Tbsp. fresh ginger root,
• minced
• 2 cloves garlic, minced
• 3/4 tsp. ground coriander seed
• 3/4 tsp. cumin
• 3/4 tsp. garam masala
• 1/2 tsp. ground cardamom
• 1/4 tsp. ground nutmeg
• 1/4 tsp. cayenne
• 1 1/4 cups jasmine rice
• 2 cans onion soup and add water to make 3 1/2 cups
• 1/2 tsp. salt
• 1 red bell pepper, chopped
• 1/2 cup green peas/green onions
• 3 Tbsp. raisins
• 1 Tbsp. butter/margarine

Preparation

Step 1

In tightly sealed large saucepan, boil some water and
parboil the lentils and potato for 10 minutes. Drain and let sit, ready for rest of ingredients.

In large frying pan, heat the oil over medium heat
and cook the onions until soft. Add the ginger, garlic and spices and cook for another 3 minutes adding more oil if necessary.

Add rice to frying pan and sauté for 2 to 3 minutes stirring constantly.

Add soup/water and salt to saucepan with potatoes and
lentils. Add contents of frying pan. Bring to boil, cover
tightly and then simmer on low for 10 minutes.

Add peppers, peas or green onions and raisins. Stir
well and cook on low heat for another 10 minutes or so.

Watch carefully and add more water/broth if necessary. Cook until lentils, rice and potato are tender.

Stir in butter/margarine and serve.