You don't think I could post the 5 minute recipe without posting a proper one do you? While your brown Jasmine rice is cooking, you can prepare the rest. First, boil some lentils. I like using channa dal, they look like little baby split chick peas, and have a flavor and texture that I like. Red lentils are also fast cooking and good to use, or use both. I would spice the rice with butter, ginger, onion, cilantro, coriander, cardamom, salt and pepper, chile pepper, mustard seed. Heat the mustard seed in a skillet with a little oil until they pop. You can add a little tumeric if you want to up the golden color. Or else you can add saffron but not both. You can add a bay leaf but leave out the cilantro. You can add cinnamon stick pieces. I like to put dried apricot bits, golden and brown raisins, cashews or almonds. This can be done in 35 minutes or less.
Serving this with Yogurt and Mango pickle is a must!
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2 comments:
Thanks, Isobel! We just happened to have a bag of yellow lentils in the cupboard that we bought last month. We were on the Eastside killing some time before an event and happened into a funky little mini mall that was home to a variety of ethnic groceries. It was so much fun to browse through a German Deli, a Persian Grocery and an Asian Market all within a few feet of each other. Needless to say we came home with odds and ends of things we never usually buy and hope to use them all somehow!
This pilaf is on the list. :)
Sounds fun! I'd love to hear where this "palatte" of ingredients took you!
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