Crispy Bottom Basmati Rice with Lentils(Hot Tamales)

* Exported from MasterCook *

Crispy Bottom Basmati Rice with Lentils (Hot Tamales)

Recipe By : Feniger and Milliken, TVFN
Serving Size : 6 Preparation Time :0:30
Categories : T V F N Hot Tamales

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups Basmati rice
2 tablespoons sea salt -- plus 1 teaspoon
4 tablespoons extra virgin olive oil
1 large onion -- finely diced
2 cups brown lentils -- washed and drained
5 garlic cloves -- minced
1/2 teaspoon freshly ground black pepper
1 teaspoon Hungarian paprika
1 bunch fresh basil leaves -- julienned

Wash the rice in several changes of warm water until the water runs clear.
Soak the rice for 6 to 8 hours or overnight, in cold water to cover,=
with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice=
in lukewarm water with the salt for 30 to 45 minutes.)
Heat a large, heavy bottomed skillet over medium heat. Add 2=
tablespoons of the olive oil and the onion. Cook until the onion becomes=
translucent, about 10 minutes. Add the lentils, garlic, pepper, and=
paprika. Continue cooking 2 minutes. Add 2 cups of water, cover, and cook=
until tender, about 45 minutes. Season with the 1 teaspoon salt, or to=
taste. Stir in the basil.
In a large saucepan, over mediumhigh heat, bring 2 1/2 quarts of water=
to a boil with the remaining 1 tablespoon of salt.
Drain the rice from the soaking liquid and add it to the boiling water.
Return to a boil and cook for 10 to 12 minutes, uncovered, stirring=
occasionally. Test a grain of rice for doneness; it should be cooked=
entirely except for a small part in the center.
Strain the rice in a colander and rinse with warm water. Drain well.
Heat the remaining 2 tablespoons of olive oil in a large, wellseasoned=
or nonstick stock pot with a tight-fitting lid, over medium heat. Add about=
2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of=
the pot a spoonful at a time until twothirds of the rice has been=
distributed.
Spread the lentil mixture evenly over the rice. Cover the lentils with=
the remaining rice, mounding it slightly in the center.
Use the handle of a wooden spoon to poke about 5 deep holes in the rice=
from the surface of rice to the bottom of the pot to allow steam to escape.=
Cover the pot with a thick cotton dish towel and place the lid on tightly.
Reduce the heat to mediumlow and cook for 35 to 40 minutes, turning the=
pot occasionally.
Fill the sink with cold water 1 or 2 inches deep.
Remove the cover from the rice and have a large, round platter ready.
Place the pot in the sink for 1 minute, watching so that no water=
enters the pot. Remove the pot and dry off the bottom, then invert the rice=
cake onto the platter. It should unmold itself in one piece and be golden=
brown.
Bring the platter to the table and serve family style. Cut individual=
wedges from the rice cake, similar to cutting a pie.

[McRecipe/patH 23 Au 96]
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