RICE AND LENTIL PORRIDGE WITH PEANUTS, COCONUT AND FRIED SHALLOTS (KICHIDI)
Provided by Aarti Sequeira
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Combine rice and lentils in a large bowl. Cover with water and swish around with your hands until water is cloudy. Pour off water, then cover again with fresh water and wash. Repeat this process until water runs clear, 3 to 4 times. Cover with water and set aside to soak for 15 to 20 minutes.
- Set a large stovetop pressure cooker over medium-high heat. Add 2 tablespoons ghee and the bay leaves. Allow to cook until leaves are sizzling.
- Meanwhile, drain rice and lentils in a strainer. Carefully add to the pressure cooker and stir well. Continue to cook, stirring often, for about 2 minutes, until the water has evaporated off the grains and they audibly sizzle.
- Add grated ginger, turmeric and 5 1/2 cups of water. Stir well and season with salt. Slide lid on the cooker. Turn heat to high and allow pressure cooker to come to high pressure. Immediately switch the heat off, and allow cooker to natural release for 15 minutes. Release any remaining pressure, then remove lid. The grains should be very soft. Remove bay leaves.
- Crush cumin seeds and peppercorns with a mortar and pestle or spice grinder.
- Warm remaining 2 tablespoons ghee in a small pan over medium-high heat. Add cumin seed mixture and hing and cook until aromatic. Add coconut, peanuts and curry leaves, if using. Cook, stirring often, until coconut turns golden brown. Immediately pour over the rice porridge. Get every last bit out! Sprinkle with cilantro and serve with bowls of cold yogurt.
ONE-PAN COCONUT CURRY RICE WITH CHICKEN AND VEGETABLES
Baking rice is a fail-safe way to a fluffy bowl of grains - and a quick route to a fragrant, hearty dinner. Red curry paste, coconut milk and peanut butter spice the chicken, rice and vegetables in this hands-off, one-pot recipe. Chunky peanut butter adds nuttiness, crunch and creaminess all at once. Feel free to swap out the carrots and broccoli for vegetables with similar cooking times, like sweet potato or snap peas. Drizzle your red curry rice with lime-spiked coconut milk for brightness just before digging in.
Provided by Ali Slagle
Categories dinner, weekday, grains and rice, poultry, vegetables, main course
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the oven to 400 degrees. In a 9-by-13-inch/3-quart baking pan, combine 1 cup of the coconut milk with the red curry paste, peanut butter, fish sauce and garlic; whisk until blended. Season with salt and pepper. Add the chicken and carrots, then scatter the rice over everything. Add the boiling water, seal the pan tightly with foil, and bake until the rice is just tender, about 40 minutes.
- Remove the foil from the pan, scatter the broccoli florets over the rice, season with salt and pepper, then reseal with foil and bake for another 5 minutes, until the broccoli has steamed. Remove from the oven and let sit for 3 minutes.
- Meanwhile, stir the lime juice into the remaining coconut milk and season with salt and pepper. Fluff the rice with a fork and stir to mix. Serve with a drizzle of coconut sauce.
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