Post by JJ Judkins on May 5, 2011 9:54:41 GMT -6
* Exported from MasterCook *
Spiced rice & lentils with cauliflower
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : veg
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon sunflower oil
1 onion -- chopped
2 carrots -- chopped
200 grams basmati rice -- (8 ounce)
50 grams red lentils -- (2 ounce)
3 rounded tablespoon korma curry paste
1 head cauliflower -- cut into florets
100 grams frozen peas -- (4 ounce)
few toasted cashew nuts -- plus natural yogurt and mango chutney, to serve
Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly Coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Source:
"BBC GOODFOOD"
S(MC FORMATTED BY):
"CHEF DAVE"
Copyright:
"MARCH 2008"
Start to Finish Time:
"0:45"
T(cook time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
Spiced rice & lentils with cauliflower
Recipe By :
Serving Size : 4 Preparation Time :0:15
Categories : veg
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoon sunflower oil
1 onion -- chopped
2 carrots -- chopped
200 grams basmati rice -- (8 ounce)
50 grams red lentils -- (2 ounce)
3 rounded tablespoon korma curry paste
1 head cauliflower -- cut into florets
100 grams frozen peas -- (4 ounce)
few toasted cashew nuts -- plus natural yogurt and mango chutney, to serve
Heat the oil in a pan, add the onion and carrots, then fry for 5 mins until lightly Coloured. Stir in the rice and lentils, cook for 1 more min, add the curry paste and 900ml water, then bring to the boil. Cover, then simmer for 10 mins.
Stir in the cauliflower, then cook for 10 mins more until the rice and lentils are tender. Add the peas 2 mins before cooking time is up, stirring through. Top with the nuts, then serve with yogurt and mango chutney in bowls.
Source:
"BBC GOODFOOD"
S(MC FORMATTED BY):
"CHEF DAVE"
Copyright:
"MARCH 2008"
Start to Finish Time:
"0:45"
T(cook time):
"0:30"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 291 Calories; 8g Fat (25.2% calories from fat); 7g Protein; 48g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 84mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0