Ingredients and Weight:
- Basmati rice: 2 cups (400g)
- Brown lentils: 1 cup (200g)
- Onion: 1 large (150g)
- Garlic: 4 cloves (12g)
- Ginger: 1-inch knob (15g)
- Vegetable broth: 4 cups (1 liter)
- Cumin seeds: 1 teaspoon (2g)
- Turmeric: 1/2 teaspoon (1g)
- Smoked paprika: 1/4 teaspoon (1g)
- Salt and pepper: to taste
- Olive oil: 2 tablespoons (30ml)
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Rinse the lentils in a fine-mesh sieve until the water runs clear.
- Finely chop the onion, garlic, and ginger.
- Heat the olive oil in the rice cooker and add the chopped vegetables. Cook until softened about 5 minutes.
- Add the lentils, rice, cumin, turmeric, smoked paprika, salt, and pepper. Stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Cover and cook on the "Rice" setting.
- Once cooked, fluff the rice and lentils with a fork and serve hot.
Nutritional Information:
- Calories: 200 per serving
- Protein: 9g
- Fiber: 6g
- Iron: 2mg
- Calcium: 20mg
Dish Characteristics:
- Aromatic and flavorful
- Creamy and comforting
- Perfect for a quick and easy meal
- Suitable for vegan and vegetarian diets
User Comments:
- "This dish is so delicious and satisfying. I love the combination of rice and lentils."
- "The spices give it a wonderful depth of flavor that is perfect for American tastes."
- "It's a great way to get your daily dose of fiber and protein."
Special Precautions and Tips:
- If you don't have a rice cooker, you can cook the rice and lentils on the stovetop. Follow the package instructions for the specific cooking method.
- For a spicier kick, add a pinch of chili powder or cayenne pepper.
- Serve with a side of raita or yogurt for a cooling contrast.
