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A Fragrant, Spicy Rice
A Fragrant, Spicy Rice
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
A beloved family dish with soft rice and crunchy almonds, delightful textures, and customizable spices for extra flavor.
Ingredients:
  • 2.5 cups vegetable broth
  • 2 green onions, chopped
  • 1 cup frozen green peas
  • 1 pinch garam masala
  • 1 pinch turmeric powder
  • ground cayenne pepper to taste
  • 1 cup uncooked basmati rice
  • 1.5 tablespoons butter
  • 10 large fresh mushrooms, chopped
  • 5 cloves garlic, chopped
  • 0.5 green bell pepper, chopped
  • 0.5 red bell pepper, chopped
  • 1 teaspoon garam masala
  • cayenne pepper to taste
  • 0.5 cup dry red lentils
  • 0.75 cup vegetable broth
  • 0.5 cup almond slivers
  • 1 bunch cilantro sprigs
Instructions:
  • Bring 2 1/2 cups of broth to a boil in a pot. Add green onions, peas, salt, 1 pinch of garam masala, 1 pinch of turmeric, and cayenne pepper to taste. Stir in basmati rice, reduce heat to low, cover, and simmer for 20 minutes.
  • Begin by melting the butter in a wok over medium-high heat, then sauté the mushrooms and garlic in the butter until lightly browned. Add in the green and red bell peppers, followed by seasoning with 1 teaspoon garam masala, a pinch of turmeric, and cayenne pepper to your liking. Stir in the lentils and 3/4 cup broth, then reduce the heat to low and cook for 20 minutes until the lentils are tender, stirring occasionally.
  • Toast the almonds in a skillet over medium heat, stirring often, until they are lightly browned. Set aside once done.
  • Turn up the heat on the wok to medium. Combine the rice with the vegetables and lentils in the wok. Continue cooking and stirring until all the liquid evaporates. Top with toasted almonds and fresh cilantro sprigs before serving.

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