Many Spice Rice
Many Spice Rice
This is an Indian-inspired rice that is a meal within itself! It has potatoes, peas, sultanas and capsicums. A mix of coriander seeds, cardamom, nutmeg and cumin spice it to perfection!
Ingredients
Serves: 4
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 1 tablespoon minced fresh root ginger
- 1 clove garlic, minced
- 1/2 teaspoon ground coriander seed
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon ground cumin
- 225g basmati rice
- 75g lentils
- 3/4 teaspoon salt
- 750ml water
- 1 potato, peeled and diced
- 1 red capsicum, chopped
- 90g frozen peas
- 3 tablespoons sultanas
- knob butter (optional)
Directions
Preparation:15min ›
Cook:30min ›
Ready in:45min
- In a large frying pan or saucepan, heat the oil over medium heat. Add the onion, and cook, stirring frequently until it has softened. Sprinkle in the ginger, garlic, coriander, cardamom, nutmeg and cumin. Cook for 3 minutes more, stirring frequently.
- Pour the rice into the saucepan and sauté the rice with the spices for 2 minutes, stirring constantly. Pour the lentils and salt into the saucepan. Pour water into the pan, stir.
- Place the potato into the pan. Bring the mixture to the boil, cover and turn heat to low. Cook for 10 minutes.
- Place the red capsicum, peas and sultanas into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes and lentils are tender. Stir in the butter, if using. Serve and enjoy.
Dairy Free and Vegan
Omit the butter or use a dairy free margarine to make this a dairy free / vegan recipe.
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