🫙 From the Spice Rack
Spicy Red Lentils and Rice
6 scallions -- thinly sliced 3 cloves garlic -- thinly sliced 2 carrots -- peeled and sliced 8 ounces mushrooms -- quartered 1 cup rice 1 cup lentils -- dried, red 1 1/2 teaspoons ...
sideeasy
Ingredients8 items
Ingredients
- 6scallions -- thinly sliced
- 3cloves garlic -- thinly sliced
- 2carrots -- peeled and sliced
- 8ounces mushrooms -- quartered
- 1cuprice
- 1cuplentils -- dried, red
- 11/2 teaspoons salt
- 1teaspooncoriander
Directions
- 1
6 scallions -- thinly sliced 3 cloves garlic -- thinly sliced 2 carrots -- peeled and sliced 8 ounces mushrooms -- quartered 1 cup rice 1 cu
- 2
Add carrots and mushrooms and sautee, stirring occasionally for 5 minutes or until carrots are crisp - tender
- 3
Add the rice and lentils, salt, coriander, cumin, ginger and tumeric and stir to coat
- 4
Add the water and bring to boil over high heat
- 5
Adjust the heat so the mixture bubbles gently
- 6
Cover and cook for 15 minutes
- 7
Stir in the kale
- 8
Cover and cook for 2 minutes or just until the kale is slightly wilted