Spiced Rice

I seem to be cooking a lot of Indian meals at the moment! Maybe because the luscious warm spiciness is so wonderful on these grey, wet, dismal English spring days *grins* This spiced rice is full of colour and flavour and makes a more interesting accompaniment to a meal than just plain rice. It goes especially well with a lentil curry or tarkha dahl.

Ingredients:

• 1/2 tbsp olive oil
• 1 chopped onion
• 1 1/2 teaspoons minced fresh ginger root
• 1 clove garlic, minced
• 1/2 teaspoon ground coriander seed
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon ground cumin
• 1/4 tsp ground cloves
• 1/4 tsp ground cinnamon or small pierce of cinnamon stick
• Pinch of turmeric (optional: this is just for the color)
• 120 g Basmati rice
• 50 g red lentils
• Pinch of salt
• 355 ml water
• 1/2 potato, peeled and diced
• 1/2 red bell pepper, chopped or 1 small carrot, grated
• 35 g green peas
• 15 g raisins

What to do with it all:

1. In a large skillet or saucepan, heat the oil over medium heat. Add the onions, and cook, stirring frequently, until they have softened.
2. Sprinkle in the ginger, garlic and spices. Cook for 3 minutes more, stirring frequently.
3. Add the rice and saute with the spices for 2 minutes, stirring constantly.
4. Add the lentils, salt and the water and stir then add the potatoes. Bring the mixture to a boil, cover the pan and turn the heat to low. Cook for 10 minutes.
5. Place the bell pepper or carrot, peas and raisins into the saucepan. Stir well, then cover the pan again. Cook 10 minutes more, or until the rice, potatoes, and lentils are tender.

This amount serves 2 quite generously as a side dish.