A Fragrant, Spicy Rice

This recipe is a family favourite. It has wonderful textures; the softness of the rice combined with the crunchy almonds ... it's heaven! The spices can be altered to your tastes... I generally add quite a lot.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 331 Calories

Ingredients

• 5 cloves garlic, chopped
• 1 teaspoon garam masala
• 2 green onions, chopped
• 1 cup frozen green peas
• cayenne pepper to taste
• ground cayenne pepper to taste
• 1 pinch garam masala
• 1 cup uncooked basmati rice
• 1 pinch turmeric powder
• 10 large fresh mushrooms, chopped
• 1 bunch cilantro sprigs
• 0.5 teaspoon salt
• 0.5 green bell pepper, chopped
• 0.5 red bell pepper, chopped
• 1.5 tablespoons butter
• 0.75 cup vegetable broth
• 2.5 cups vegetable broth
• 0.5 cup dry red lentils
• 0.5 cup almond slivers

Recipe Instructions

Step 1

In a pot, bring 2 1/2 cups broth to a boil. Mix in green onions and peas. Season with salt, 1 pinch garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir the basmati rice into the pot. Reduce heat to low, cover, and simmer 20 minutes.

Step 2

Melt the butter in a wok over medium-high heat. Cook and stir the mushrooms and garlic in the melted butter until lightly browned. Mix in green bell pepper and red bell pepper. Season with 1 teaspoon garam masala, 1 pinch turmeric, and cayenne pepper to taste. Stir in the lentils and 3/4 cup broth. Reduce heat to low. Cook 20 minutes, stirring occasionally, until lentils are tender.

Step 3

In a skillet over medium heat, cook the almonds, stirring frequently, until lightly browned. Remove from heat, and set aside.

Step 4

Increase wok heat to medium. Mix the rice into the wok with the vegetables and lentils. Cook and stir until all liquid has evaporated. Garnish with toasted almonds and cilantro sprigs to serve.