Found a treasure the other day at the library in the non-fiction section! You should browse it sometime, looking for interesting titles...found ice sculpting, interesting historical artifact books, backyard herb gardening, and...drumroll please...treasure of treasures: "Vegetarian Dishes from Across the Middle East"!
Yumalicious!
I doubled it for our group.
1/2 cup dried red kidney beans (or red beans), soaked overnight in cold water (or 2 cup softened beans)
6 1/4 c. water
2 T oil
1 onion finely chopped
1 tsp. turmeric
1 tsp. salt
1/4 tsp. chili powder
1/2 tsp. black pepper
1/2 cup dried lentils, washed and drained
1/4 cup long-grain rice, washed thoroughly under cold water and drained
1/2 lb fresh spinach (I used about half of this), washed thoroughly, drained and chopped
juice of 1 large lemon (I forgot this and it was still super yummy, but I think the lemon would have been great)
Drain the beans and place in a saucepan with 2 1/2 cups of the water. Bring to a boil, lower the heat and simmer until the beans are tender. Add a ltitle more boiling water if necessary. Set aside.
Heat the oil in a large saucepan, add the onion and fry, stirring frquently, until soft and golden. Stir in the turmeric, salt, chile, black pepper and the lentils, and fry for 1 to 2 minutes. Add the remaining 3 3/4 cups water and the contents fo the bean pan and bring to a boil. Simmer for a further 30 minutes.
Stir in the rice and spinach and cook for a further 20 minutes. Test to see if the lentils are tender; if not cook them a little longer.
Stir in the lemon juice; taste and adjust the seasoning, if necessary, before serving.
pg 21 "Vegetarian Dishes from Across the Middle East" by Arto der Haroutunian.
No comments:
Post a Comment