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Crisnetta rice


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For 4 people: 100 grams of rice-50 g lentils-50 g sultanas-40 g almonds coarsely-chopped green chili spicy spoon .5-.5 tablespoon cumin seeds-.5 tablespoon fresh ginger root, finely chopped (optional)-1 tsp garam masala-1 teaspoon turmeric 1 tablespoon of dried herbs (thyme- , marjoram, oregano)--extra virgin olive oil-Salt


1) allow to soak the lentils for at least 6 hours.
2) Brown the almonds in oil until they get a little color, but without toast too. After they have been browned remove from oil.
3) in the same oil, lightly brown the cumin, pepper and, if used, ginger.
4) add the rice and stir it until it becomes shiny and slightly transparent.
5) add water, sultanas, turmeric, garam masala, herbs and salt. When the water reaches a boil reduce heat to simmer.
6) after two or three minutes add the lentils.
7) two or three minutes before end of cooking add the almonds.

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“Crisnetta” è una mia storpiatura di Hare Krishna.

(Thanks to Giancarlo C.)

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