Tuesday, February 18, 2014

Kale, and Leeks Brown Rice with Masoor Daal (Brown Lentils)

I usually buy spinach, and methi leaves as so called green vegetables for cooking. When I saw this recipe on Vaishali's blog, it intrigued me to try this recipe on how does leek and kale taste. First time I made the recipe with basmati rice. The dish came out well and liked by my family members. I did not take any pictures then. This time I prepared the recipe using brown rice, and it still tasted nice with new flavors rich in nutrients, and fiber. I adapted the recipe from here Holy Cow Vegan Recipes. I was not sure how long would it take for brown rice to cook on slow heat. I added more water at the end of cooking, and the brown rice was little mushy in texture. I did not have all-spice powder so I used a pinch of nutmeg, and cloves along with other spices. I used 1 teaspoon of raw jeera (cumin seeds) during saute process for the leeks, and used brown rice for preparing this dish.
Source:  Holy Cow (One-Pot Mujadara with Leeks and Kale)
2 leeks, cleaned thoroughly. Trim the roots and slice the white and green parts into thin ribbons (use a large onion if you can’t find leeks)
1 cup brown lentils (whole masoor, sabut masoor). Place in a microwave-safe bowl with enough water to cover the lentils by an inch, then microwave for about seven minutes. You can do this while chopping your vegetables. Drain the lentils.
¾ cup basmati or other long-grain rice (Used brown rice)
1 tsp cumin powder
1 tsp allspice powder (used a pinch of nutmeg and cloves)
5 cloves garlic, minced
½ tsp cayenne pepper (used red chilli powder)
2 bay leaves
1-inch stick of cinnamon
Salt to taste
2 tbsp extra virgin olive oil
4 cups leafy greens (use any combination of vegetables), finely chopped  (I used kale)

Heat the oil in a large pot. Add the leeks and saute, stirring, over medium-high heat until the leeks are golden and crispy. If you use too little oil the leeks won’t crisp up. Remove half the leeks to a bowl and sprinkle with a little salt while still warm. To the pot with the remaining leeks, add the garlic and bay leaves, stir for about 30 seconds, and then add the cumin, allspice and red chilli powder. Stir for a few seconds to coat with the oil and then add the rice. Saute for a few seconds until the rice turns opaque. Add the drained lentils, cinnamon, and salt to taste. Stir well, then add 4 cups of water. Bring the mixture to a boil, then lower the heat to low until the water just simmers. Place a tight-fitting lid on the pot and let it steam away for 15 minutes. Open the pot, arrange the greens on top in an even layer, cover, and cook for five more minutes. Turn off the heat. Let the dish stand at least 10 minutes before opening the pot. Garnish with the reserved leeks and serve hot. 

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