Jasmine rice and whole masoor (brown lentils) come together with warm cumin and coriander and a mild heat. Great on its own, try it as an addition to both Mexican and Indian meals.
Ingredients: Jasmine Rice, Lentils, Spices
Recipe for 2 Servings:
Olive Oil 1/2 White Onion, Thinly Sliced
Salt 1 1/2 cups broth or water
Directions: Rinse the rice and drain rice well. Soak the lentils in warm water for 10 minutes and then drain.
Warm a pan over medium heat. Coat with oil 2-3 Tbls. Add onions and cook slowly, until they are soft and translucent. Warm the broth or water.
Add rice and saute until the rice turns opaque and bright white. Add the lentils, spice mix, broth, and salt to taste.
For pressure cookers and Instapots (high pressure), cook for 10 minutes and then let cool before opening.
For stove top, cook on medium heat for 15-20 minutes until most of the liquid has been absorbed and the lentils are soft. Let sit covered for 10 minutes to allow the rice to soak up the remaining liquid.
Serve with fresh cilantro and a squeeze of lime.