::nom:nom::

Keeping up with the spirit of Indian cuisine, we are going to have another Indian-esque recipe for you. :)

This one looks deeelish and I am definitely going to try this baby out very soon.

Let me know if you try and enjoy or if you have tried it already!

Bon Appetit!

Biryani-Inspired Vegetable Rice

Cooking Time: 30 minutes

Servings: 4

Per Serving: 476 calories

Ingredients

3/4 cup (175 mL) dried green lentils

2 tbsp (25 mL) extra-virgin olive oil

1 onion, chopped

3 carrots, chopped

2 cloves garlic, minced

1 tbsp (15 mL) mild, medium or biryani curry paste

1/4 tsp (1 mL) each salt and pepper

2 cups (500 mL) small cauliflower florets

1 cup (250 mL) basmati rice

1/4 cup (50 mL) raisins

2-1/4 cups (550 mL) vegetable stock

1 cup (250 mL) green peas

1/4 cup (50 mL) toasted sliced almonds (optional)

Preparation

In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.

Meanwhile, in Dutch oven, heat oil over medium-high heat; saute onion until deep golden, 6 minutes. Add carrots, 3 minutes. Stir in cauliflower, rice, raisins and lentils to coat.

Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes. Stir in peas and warm through, 4 minutes. Sprinkle with almonds (if using).

Additional Information: Variation: Chicken Biryani: Omit cauliflower. Cube 2 boneless skinless chicken breasts (12 oz/375 g). Brown in 1 tbsp (15 mL) vegetable oil; remove and set aside. Return to pan along with rice.

This sounds really delicious.

I am unsure about the raisins though and think I may skip that part but I will definitely give this a try and let you guys know what I think.

I may also add some other vegetables to it, maybe lima beans or broccoli.

And definitely will try the chicken one out as well. :)



-S.*

(Source: Canadian Living website & Google Images)