Kitchree

Submitted by WildLightning

"This recipe comes from "American Whole Foods Cuisine" by Nikki and David Goldbeck. Rice and lentils are traditional staples in almost every bean/grain culture. Kitchree is rooted in India, and is reserved for family feeding, though in the West it is a novelty and suitable for entertaining. We love this meal, and have it at least once a month. It is best served scooped up with warm naan, with a salad as an accompaniment. I always use the cloves as my seasoning and have loved this variation so much I have not tried the others."

 

• Ready In: 1hr 10mins
• Ingredients: 11
• Yields: 6 cups
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 cup white rice (short or medium grain preferred)
• 1 cup dried lentils
• 3 cups boiling water
• 1 bay leaf, crushed
• 1 cinnamon stick
• 1⁄4 teaspoon ground pepper
• 1⁄2 teaspoon clove (or 6 cardamon pods, or 1 teaspoon cumin seed)
• 1 teaspoon salt
• 4 naan bread

directions

1. Heat oil in a 3-quart pot and saute onions until golden.
2. Rinse rice and lentils in a colander and drain. Add to onions and saute for 2 to 3 minutes to dry.
3. Add boiling water and seasonings.
4. Cover and simmer over low heat until quite tender, about 1 hour. Check after about 45 minutes and, if dry but not yet tender, add additional water.
5. Adjust salt to taste and serve while hot accompanied with the naan.