“This recipe comes from "American Whole Foods Cuisine" by Nikki and David Goldbeck. Rice and lentils are traditional staples in almost every bean/grain culture. Kitchree is rooted in India, and is reserved for family feeding, though in the West it is a novelty and suitable for entertaining. We love this meal, and have it at least once a month. It is best served scooped up with warm naan, with a salad as an accompaniment. I always use the cloves as my seasoning and have loved this variation so much I have not tried the others.”
READY IN:
1hr 10mins
SERVES:
4
YIELD:
6 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a 3-quart pot and saute onions until golden.
  2. Rinse rice and lentils in a colander and drain. Add to onions and saute for 2 to 3 minutes to dry.
  3. Add boiling water and seasonings.
  4. Cover and simmer over low heat until quite tender, about 1 hour. Check after about 45 minutes and, if dry but not yet tender, add additional water.
  5. Adjust salt to taste and serve while hot accompanied with the naan.

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