Spicy Basmati Rice with Lentils and Spinach

Curry powder is great for adding a kick to your dish. We cooked basmati rice with Madras curry powder, onions, garlic and lentils, then mixed in fresh tomatoes, green onions, spinach and almonds – a light yet flavorful dish.

Ingredients (serves 4-6):

To Cook in the Rice Cooker:

2 cups (rice measuring cup) basmati rice
1/2 cup (rice measuring cup) red lentils
16 oz. water
1/2 tsp. salt
2 tsp. spicy Madras curry powder
3 oz. onion, minced
3 cloves garlic, sliced

To Prepare Separately:

2 oz. cherry tomatoes, cut in half lengthwise
2 oz. roasted slivered almonds, unsalted
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 was developed for Zojirushi rice cooker models listed here. Adjustments may be necessary when using other models.

1

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.

2

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.

5

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.