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Spicy Basmati Rice With Spinach And Lentils

Yields4 Servings

To Cook In Rice Cooker
 2 cups basmati rice
 ½ cup (rice measuring cup) red lentils
 16 oz water
 ½ tsp salt
 2 tsp spicy Madras curry powder
 3 oz onion, minced
 3 cloves of garlic, sliced
To Prepare Outside Of The Rice Cooker
 2 oz roasted (unsalted) slivered almonds
 2 oz cherry tomatoes, cut in half lengthwise
 1 pinch salt
 1 pinch ground black pepper
 10 oz frozen spinach
 4 green onions, thinly sliced
 To taste, spicy Madras curry powder (optional)

THIS RECIPE IS IDEALLY FOR YUM ASIA OR ZOJIRUSHI RICE COOKERS. Adjust quantities for your capacity cooker.

Measure rice accurately using the measuring cup that came with your rice cooker. Rinse quickly once, drain and place in the inner cooking pan. Separately measure the red lentils using the measuring cup that came with your rice cooker and rinse quickly once. Set aside.


Add water, salt and spicy Madras curry powder to the inner cooking pan and mix well with rice using the spatula. Place minced onions, sliced garlic and red lentils from step 1 on top of rice and make sure they are submerged in the water. Do not mix with rice.


Cook the rice using the “MIXED” setting in a Zojirushi or 'LONG GRAIN/WHITE' in a Yum Asia rice cooker


While the rice cooks, combine cherry tomatoes, almonds, salt and pepper in a bowl. Let it marinade at room temperature.


When rice completes cooking, thaw frozen spinach in a microwave at 1,100 watts for 1 minute, finely chop and squeeze excess water and gently fold it into the rice with rice spatula.


Portion rice in warm bowls and top each with tomato/almond mixture and garnish with sliced green onions.


Sprinkle optional spicy Madras curry powder as desired. Serve immediately.


Nutrition Facts

Servings 0