Indian Kitchiri
February 17, 2010
(Serves 4)
Ingredients:
1 cup green lentils
1 onion, chopped
1 garlic clove, crushed
4 tbsp ghee or butter
2 tbsp sunflower oil
1 ¼ cups basmati rice
2 tbsp tomato purée
2 tsp ground coriander
2 tsp cumin seeds
2 cloves
3 cardamom pods
2 bay leaves
1 stick cinnamon
4 cups vegetable stock
3 tbsp fresh parsley or coriander, chopped
Salt and black pepper
Instructions:
Cover the lentils with boiling water and let stand for 30 minutes. Drain, cover with fresh water and boil for about 10 minutes. Drain once again and set aside.
In a large saucepan, sauté onion and garlic in ghee or butter and oil for about 5 minutes. Stir in the rice. Make sure the rice is well coated with ghee or butter and oil. Add the spices and mix well. Cook gently for a few minutes.
Add the lentils, tomato purée, stock and salt and season well. Bring to a boil, then cover and simmer for about 20 minutes. The stock should be absorbed and the rice and lentils tender. Add the fresh parsley or coriander and season again, if necessary. Remove the cinnamon stick and bay leaf and serve immediately.
Couscous with Lentils
February 17, 2010
Ingredients:
1 cup couscous, uncooked
1 tbsp olive oil
3 cloves garlic, minced
1 ½ cups V8 or seasoned tomato juice
1 ½ cups water
1 cup lentils, uncooked and rinsed
1 bay left
½ tsp sea salt
½ tsp freshly ground pepper
1 tomato, chopped
½ cup fresh basil leaves, chopped
Instructions:
Heat oil in a saucepan until hot, then sauté garlic until soft. Add vegetable juice, water, lentils, bay leaf and season. Bring to a boil and immediately reduce heat to low. Cover and simmer for about 30 to 40 minutes. Lentils should be tender, but not mushy.
Remove the saucepan from heat and take out the bay leaf. Stir in couscous, chopped tomato and basil. Cover and let stand for about 5 minutes. Fluff with a fork and serve immediately.
Millet Patties with Fresh Cilantro
November 4, 2009
Millet Patties with Fresh Cilantro
(Serves 4 – 5)
Ingredients:
10 oz water, lightly salted
5 oz millet
4 tbsp sunflower oil
1 bunch green onions, sliced
3 tbsp chopped cilantro
1 egg, beaten
2 tbsp low-fat cream cheese
Salt and black pepper
Instructions:
In a big pot, bring water to a boil. Then pour in the millet and bring the water back to a boil and cover the pot. Simmer for about 25 minutes or until all water has been absorbed. Place the cooked millet into a bowl.
Heat half of the sunflower oil in a small frying pan and sauté the green onions for about 2 to 3 minutes. Add the onions to the millet and mix. Then add the chopped cilantro and combine.
In a small bowl, beat the egg and the cream cheese together and stir into the millet mixture. Season with salt and pepper, then form 8 round patties.
Heat the rest of the oil in a large non-stick frying pan and cook the patties until nice and golden on both sides. Drain on kitchen paper and serve with a tossed salad.
