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Indian-flavoured Rice with Lentils & Corn

June 13, 2012

Inspired by The Dunes at Brackley Beach, PEI. Go there.

This would be fantastic with fish, shellfish, pork… just about anything I think.

Indian-flavoured Rice with Lentils & Corn

1 cup basmati rice
2 tbsp cumin seed
1/2 can black beans, rinsed thoroughly (use a colander)
1/2 can chick peas, rinsed as above
1/2 can corn, drained & rinsed
2 shallots, minced
juice and zest of 1/2 lemon
salt & pepper
1/4 cup olive oil
2 tbsp chopped fresh mint
2 tbsp chopped fresh cilantro

1. Prepare the basmati as per the directions. I was rather surprised when this took me 45 minutes. Either I’d never made basmati before, or they have faster-cooking varieties.

2. Meanwhile, and this is optional, toast the cumin by warming a small pan over medium-high heat. You need the pan dry (no oil or butter). Add the cumin and swirl more-or-less continuously for about three minutes. You want the cumin to brown a little and toast, but not to burn. When it’s done, remove it from the pan immediately. Again optional, I would grind it up with a mortar and pestle at this point, or crush it under a flat-bladed knife.

3. When the rice is done, spread it into a large mixing bowl. Fluff it around a bit with a fork as it cools, so it doesn’t clump.

4. Add the remaining ingredients and toss thoroughly. It’s okay to make this ahead of time and allow it to cool. However it REALLY should be served warm (but not hot) to get the best interaction between the different flavours. Teresa and I thought I hadn’t quite nailed this until she had the idea to warm it up.

TIP: I’m not a huge fan of canned lentils, and have my doubts as to whether they use them at the Dunes. Someday when I’m really on top of things and aiming to impress, I’ll use proper dried (and rehydrated) beans and chick peas, and fresh corn


From → Recipes

One Comment
  1. This rice is SO good! Perfect summery pairing for anything you want to throw on the grill.

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