![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
plunkybugMade lightly curried basmati rice and lentils.
1/3 cup lentils, dried
3/4 cup of rice
1 1/2 cups water
Old Bay seasoning, a few shakes form the bottle
curry powder, a few pinches
chicken stock, a TBS or 2
oil or butter, a few tsp to 1 TBS
Did as much of the quick cook method of the lentils as I could (that's because I made a second batch--the first burned in the initial boil because I forgot about it while chatting online!) and added them and the soaking water to the rice mixture which I set up while waiting for the lentils to sit. Rice mixture was rice, a few shakes of the Old Bay seasoning, a few pinches of curry powder, water plus the stock, and oil. I added this to a small stoneware dish, along with the lentils and soaking liquid. Baked at 350F, then 400F for quite a while, until cooked. Alternately cooking on the stove would be faster, but I like using my stoneware, especially when the top crisps and browns. I did not add much of the lentil liquid, but in the end added about as much water/stock in the dish so it would have enough liquid to finish cooking. I ended up nuking the dish about 10 minutes in the microwave at the end*. So no exact time or science to it. I just played by ear, so to speak, and used my instincts.
I would have easily used canned lentils (and would have preferred it honestly to save time) and added them toward the end of the rice cooking time, but I have a big bag of dried lentils my mom gave me that I feel fit should be consumed before I buy canned or bottled ones.
The seasonings were really to my taste, but you could have had more or less of either seasoning to suit your tastes.
That's about it.
*God I love my Pampered Chef mini deep dish baker...it went from the oven to microwave without a problem!
1/3 cup lentils, dried
3/4 cup of rice
1 1/2 cups water
Old Bay seasoning, a few shakes form the bottle
curry powder, a few pinches
chicken stock, a TBS or 2
oil or butter, a few tsp to 1 TBS
Did as much of the quick cook method of the lentils as I could (that's because I made a second batch--the first burned in the initial boil because I forgot about it while chatting online!) and added them and the soaking water to the rice mixture which I set up while waiting for the lentils to sit. Rice mixture was rice, a few shakes of the Old Bay seasoning, a few pinches of curry powder, water plus the stock, and oil. I added this to a small stoneware dish, along with the lentils and soaking liquid. Baked at 350F, then 400F for quite a while, until cooked. Alternately cooking on the stove would be faster, but I like using my stoneware, especially when the top crisps and browns. I did not add much of the lentil liquid, but in the end added about as much water/stock in the dish so it would have enough liquid to finish cooking. I ended up nuking the dish about 10 minutes in the microwave at the end*. So no exact time or science to it. I just played by ear, so to speak, and used my instincts.
I would have easily used canned lentils (and would have preferred it honestly to save time) and added them toward the end of the rice cooking time, but I have a big bag of dried lentils my mom gave me that I feel fit should be consumed before I buy canned or bottled ones.
The seasonings were really to my taste, but you could have had more or less of either seasoning to suit your tastes.
That's about it.
*God I love my Pampered Chef mini deep dish baker...it went from the oven to microwave without a problem!
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 25 May 2004 05:07 (UTC)i think my favorite super-easy super-quick low-effort dish is: put some oil in a pan to heat up. throw some tofu and onions on there to saute a bit. i usually add butter too, because the tofu soaks up the butter and buttery tofu is amazing. add some rice, turmeric powder, and curry powder. (i usually add LOTS of turmeric and a good amount of curry powder. i LOVE turmeric!) stir that up in the pan for a few minutes, then throw it all into a rice cooker, add the appropriate amount of water, throw some more spices into the water to cook into the rice, and then turn on the cooker. then go watch a TV show for the 20-30 minutes it takes for the cooker to cook.
i actually make that almost every day. only not always just tofu and onions. sometimes chickpeas, broccoli, whatever i can steal from the dining hall. :D
no subject
Date: 25 May 2004 06:10 (UTC)no subject
Date: 25 May 2004 06:12 (UTC)no subject
Date: 25 May 2004 06:57 (UTC)no subject
Date: 25 May 2004 07:13 (UTC)no subject
Date: 25 May 2004 07:18 (UTC)HERESY!!!
Date: 26 May 2004 05:41 (UTC)Re: HERESY!!!
Date: 26 May 2004 12:52 (UTC)