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Top > Earthy Delights Recipes > Earthy Delights Gourmet Recipes > Rice & Grains > Crispy Bottomed Basmati Rice with Lentils |
Crispy Bottomed Basmati Rice with Lentils
This dish is versatile because the flavors are mild.
It blends very well with more intensely flavored
dishes, such as fish entrees, vegetable dishes,
barbecue, poultry, and meat. It is especially
delicious with lamb, particularly when served with
a nicely chilled rosé. In fact, it makes a super
luncheon when combined with tossed greens, fresh
fruit, and a platter of Cheese.
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Ingredients:
3 cups Basmati rice
2 tablespoons plus 1 teaspoon Sea salt
4 tablespoons extra virgin olive oil
1 large onion, finely diced
2 cups brown lentils, washed thoroughly and drained
4 garlic cloves, minced fine
½ teaspoon Fresh Cracked Pepper
1 teaspoon paprika
1 bunch fresh basil leaves, rinsed, trimmed and julienned
Preparation:
Wash the rice very thoroughly, using several changes
of warm water. Continue to rinse until the water runs
clear. Soak the rice overnight in cold water to cover,
with 1 tablespoon of the sea salt.
Heat a large, heavy skillet over medium heat. Add 2
tablespoons of the olive oil and the onion, cooking
until the onion becomes translucent. This should take
about 10 minutes.
Add the lentils, garlic, pepper, and paprika and continue cooking for about 2 minutes.
Add 2 cups of water, cover, and continue cooking until
the lentils are tender. This should take about 45
minutes. Season with the one teaspoon of sea salt
and stir in the basil.
In a large saucepan over medium to medium high heat,
bring 2½ quarts of water to a boil with the remaining
tablespoon of salt.
Drain the rice from the soaking liquid. Add it to
the boiling water and return to a boil, cooking for
10-12 minutes uncovered, stirring occasionally.
Test a grain of rice. It should be cooked almost
entirely, except for a small part in the center.
Strain the rice and rinse with warm water. Drain.
Heat 2 tablespoons of olive oil in a large non-stick
stockpot, covered, over medium heat. Add about 2
tablespoons of water and sprinkle the cooked rice
evenly onto the bottom of the pot, just a spoonful
at a time, until two-thirds of the rice has been
distributed.
Take the lentil mixture and spread it evenly over the rice.
Cover the lentils with the remaining rice, mounding it in
the center.
Use the handle of a wooden spoon to make about 5
holes in the rice from the surface of the rice
all the way to the bottom of the pot. These holes
are to permit the steam to escape. Now cover the
pot with a thick cotton dishtowel and place the
lid on tightly.
Reduce the heat to medium-low and cook the lentil
and rice mixture for about 35 minutes, turning
the pot occasionally.
Fill the kitchen sink with cold water about
2 inches deep.
Remove the cover from the rice and have a
large platter ready.
Place the pot in the sink for 1 minute,
being careful not to allow any water to enter
the pot. Remove the pot. Dry the bottom, then
invert the rice cake onto the platter. It
should unmold itself in one piece, and it
should be golden brown on the bottom.
Serve the dish family style, cutting individual
wedges from the rice cake.
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