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Crispy Bottom Basmati Rice With Lentils (Hot

Category: Misc

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

3 cup Basmati rice
2 tbsp Sea salt -- plus 1 teaspoon
4 tbsp Extra virgin olive oil
1 large Onion -- finely diced
2 cup Brown lentils -- washed and
Drained
5 Garlic cloves -- minced
1/2 tsp Freshly ground black pepper
1 tsp Hungarian paprika
1 bunch Fresh basil leaves --
Julienned

Instructions:

Wash the rice in several changes of warm water until the water runs
clear. Soak the rice for 6 to 8 hours or overnight, in cold water to
cover, with 1 tablespoon of the salt. (Alternatively, to save time,
soak the rice in lukewarm water with the salt for 30 to 45 minutes.)
Heat a large, heavy bottomed skillet over medium heat. Add 2
tablespoons of the olive oil and the onion. Cook until the onion
becomes translucent, about 10 minutes. Add the lentils, garlic,
pepper, and paprika. Continue cooking 2 minutes. Add 2 cups of water,
cover, and cook until tender, about 45 minutes. Season with the 1
teaspoon salt, or to taste. Stir in the basil. In a large saucepan,
over mediumhigh heat, bring 2 1/2 quarts of water to a boil with the
remaining 1 tablespoon of salt. Drain the rice from the soaking
liquid and add it to the boiling water. Return to a boil and cook for
10 to 12 minutes, uncovered, stirring occasionally. Test a grain of
rice for doneness; it should be cooked entirely except for a small
part in the center. Strain the rice in a colander and rinse with warm
water. Drain well. Heat the remaining 2 tablespoons of olive oil in a
large, wellseasoned or nonstick stock pot with a tight-fitting lid,
over medium heat. Add about 2 tablespoons water and sprinkle the
cooked rice evenly onto the bottom of the pot a spoonful at a time
until twothirds of the rice has been distributed. Spread the lentil
mixture evenly over the rice. Cover the lentils with the remaining
rice, mounding it slightly in the center. Use the handle of a wooden
spoon to poke about 5 deep holes in the rice from the surface of rice
to the bottom of the pot to allow steam to escape. Cover the pot with
a thick cotton dish towel and place the lid on tightly. Reduce the
heat to mediumlow and cook for 35 to 40 minutes, turning the pot
occasionally. Fill the sink with cold water 1 or 2 inches deep.
Remove the cover from the rice and have a large, round platter ready.
Place the pot in the sink for 1 minute, watching so that no water
enters the pot. Remove the pot and dry off the bottom, then invert
the rice cake onto the platter. It should unmold itself in one piece
and be golden brown. Bring the platter to the table and serve family
style. Cut individual wedges from the rice cake, similar to cutting a
pie.

[McRecipe/patH 23 Au 96] - - - - - - - - - - - - - - - ~ - - Recipe By
: Feniger and Milliken, TVFN