|Combination of rice and lentils waiting to be washed|
|Combination raisins and Craisins|
1 cup rice (I used half white and half brown rice for this dish)
1/2 cup dried lentils (make sure to rinse)
1/2 cup diced or chopped onions
1/4 cup extra virgin olive oil and approximately 1/2 tbsp. butter (the butter can be omitted) The original recipe calls for Ghee. Click the "Ghee" for recipe if you prefer a more authentic Indian flavor.
1/2 cup raisins (I used 1/4 cup raisins and 1/4 cup Craisins).
2 Tsp. Chicken Bouillion
1 Tsp. or more depending on your preference of Curry Powder. Note: when I do not have curry powder I use approximately 1/2 tsp. cumin and 1 tablespoon Turmeric. Even if you do use Curry Powder, you can add the additional spices.
2 1/4 to 2 1/2 cup boiling water
Garnish: Toasted almond slivers
Fresh Cilantro leaves
|Rice Pilau goes into oven|
Heat a heavy large skillet or even a heavy saucepan, add the oil and butter (or Ghee), rice, lentils and onions. Stir in raisins, chicken bullion, curry (or Turmeric and cumin), and salt to taste. Pour into an ungreased casserole dish (I used a Pyrex dish). Carefully, pour boiling water over the contents of the baking dish. There should be approximately 1/2 to 3/4 of an inch of water over the top of the rice. It does not have to be perfect. If too much water, the rice will be very soft. If too little water, it may be a little hard on top of the rice. Bake in oven until all the water is absorbed.
Garnish with toasted almond slivers and fresh cilantro leaves. You can omit the garnishes if you prefer.
|Rice Pilau coming out of oven|
|Rice Pilau with Shrimp and Garlic, Raita and Fresh Pineapple Spears|
1/2 lb. to 1 lb. large Shrimp (21/25 count) shelled and deveined
3 large minced garlic cloves
Extra virgin Olive Oil
Salt and Pepper to taste
Dry shrimp on paper towels. Set aside. Heat skillet. Add oil and garlic. When garlic is lightly brown, add shrimp and fry until brown. Turn over and fry for another few seconds or so. Salt and pepper to taste. Remove from stove immediately and set aside.
Raita (Cucumber with Yogurt)
Raita is the Indian version of cucumber and yogurt. The Greeks call it Tzatziki.
The following is my version of this salad. I do not know if it really Indian though...
1 large Japanese cucumber, remove seeds and peel. Diced.
1/2 cup plain yogurt. Greek Yogurt would be good. I used the homemade yogurt I made earlier.
1 Tbsp. fresh lemon juice
Minced Spearmint (optional)
Salt and Pepper to taste.
Extra virgin olive oil (drizzle...also optional).
Pinch of Cumin (optional)
Mix all ingredients together and refrigerate until ready to eat.
Fresh Pineapple Spears
|Cutting the pineapple with a Chinese cleaver|
I was able to find another small sweet pineapple. It went well with this meal because the sweetness of the pineapple accompanied the the savory flavors very nicely.
Serves 3 to 4