Lemon Cumin rice

Lemon Cumin Rice

Source: Food Network Magazine, March 2013, pg. 127

1 1/2 C. basmati rice
1 T. vegetable oil
2 tsps. cumin seeds
1 onion, chopped
2 1/4 C. water
1 tsp, kosher sald
1 lemon, juiced and zested
1/4 sliced almonds, toasted

Soak 1 1/2 cups basmati rice in cold water, 15 minutes; drain. Heat 1 tablespoon vegetable oil in a saucepan over medium-high heat. Add 2 teaspoons cumin seeds; cook 30 seconds. Add 1 chopped onion and cook, stirring, 5 minutes. Add 2 1/4 cups water, 1 teaspoon kosher salt, the rice and 3 strips lemon zest. Bring to a simmer, cover and cook over low heat, 15 minutes. Let stand off the heat, 10 minutes. Stir in 1/4 cup toasted sliced almonds, and lemon juice to taste.

Cilantro Lentils

Cilantro Lentils

Source: Food Network Magazine, March 2013, pg. 127

1 1/2 C. dried red lentils, rinsed
1 large tomato, chopped
1 1-inch piece of ginger, peeled and minced
3/4 tsp. turmeric
large pinch cayenne pepper
kosher salt
2 T. unsalted butter
3 cloves garlic, thinly sliced
1/2 C. fresh cilantro, chopped
juice of 1 lemon

Combine the lentils, 6 cups water, the tomato, ginger, turmeric, cayenne and 1 1/2 teaspoons salt in a saucepan over medium-high heat. Bring to a simmer and cook, vigorously whisking occasionally, until the lentils are broken up and the mixture is thick, about 45 minutes.

Melt the butter in a small skillet over medium heat. Add the garlic and cook 1 minute; stir into the lentils along with the cilantro and lemon juice. Season with salt.