“I went to the Indian grocery and picked up some nice staples, and whipped this up because it was cheap and simple. You can make this vegan by using oil instead of butter, but I like the richer flavor the butter gives in this dish. Makes a wonderful side dish to curried vegetables as well as meat dishes and curries for our meat lovers.”
READY IN:
35mins
SERVES:
4
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook the rice in the veggie broth with the butter (or oil) for 25 minutes, let it simmer covered.
  2. While the rice is cooking, boil the lentils, covered, in water until tender (about 20 minutes).
  3. When the rice and lentils are done cooking, steam the peas. DO NOT DRAIN the rice! The reason you cooked it in veggie broth is to add flavor, and the lentils and veggies will absorb the rest of the buttery broth.
  4. Mix them all together in a large bowl, add the spices, mix again, and serve.

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