This rice dish, made with coconut milk and canned lentils, is a fabulous accompaniment to any caribbean style meat, chicken or fish. It's easy, and adds an entirely new dimension to the meal.
Wonderful with any spicy accompaniment, such as Spicy Tomato Shrimp.
Directions
In a small pan, saute the aromatics:
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/4 cup onion, minced
- 1 teaspoon cumin seeds
In a rice cooker or stove-top pot, add the sauted aromatics, the liquid ingredients and the salt.
- 1 can (14 oz) coconut milk (about 2 cups)
- 2 cups chicken stock
- 2 teaspoon kosher salt
If using a rice cooker, add the rice and start the cycle for long grain rice.
If on the stove, bring the pot to a boil, add the rice and return to a boil, then cover with a tight fitting lid, remove from heat, and let sit for 25 minutes.
When the rice is finished cooking, gently fluff it with a fork and stir in the lentils with the rice.
Kids!
Actually, the kids can make this entire dish!
Notes...
This is an easy dish to make, and relies on canned ingredients, so you can shop ahead. I use lite coconut milk to keep the calories down. Canned lentils can sometimes be hard to find - if they aren't with beans at your grocer, check the ethnic foods section. I normally use a rice cooker for rice dishes. For stove top preparation, rice takes about 2 cups of liquid for every 1 cup of rice. Adjust accordingly based on preference. Keep in mind that if you use uncooked lentils, they will NOT be cooked properly! That would be a different recipe ...