Risotto from India

Name: Risotto from India Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: White Rice long grain 1 cup (remove); Lentils 1 cup (remove); Carrots raw 1 carrot (7-1/2) (remove); Zucchini .5 cup sliced (remove); Onions raw 1 medium (2-1/2 dia) (remove); Yellow Sweet Corn Frozen 0.5 cup kernels (remove); Green Beans (snap) .5 cup (remove); Cauliflower raw 1 cup (remove); *Cumin seed 1 tsp (remove); Ginger Root 1 tsp (remove); Garlic 1 tsp (remove); Salt 1 tsp (remove); Chili powder 1 tsp (remove); *Canola Oil 1 tbsp (remove); Water tap 5 cup (8 fl oz) (remove); Parmesan Cheese grated 2 tbsp (remove)

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

White Rice, long grain, 1 cup (remove)Lentils, 1 cup (remove)Carrots, raw, 1 carrot (7-1/2") (remove)Zucchini, .5 cup, sliced (remove)Onions, raw, 1 medium (2-1/2" dia) (remove)Yellow Sweet Corn, Frozen, 0.5 cup kernels (remove)Green Beans (snap), .5 cup (remove)Cauliflower, raw, 1 cup (remove)*Cumin seed, 1 tsp (remove)Ginger Root, 1 tsp (remove)Garlic, 1 tsp (remove)Salt, 1 tsp (remove)Chili powder, 1 tsp (remove)*Canola Oil, 1 tbsp (remove)Water, tap, 5 cup (8 fl oz) (remove)Parmesan Cheese, grated, 2 tbsp (remove)

Directions

Wash the rice and lentil together and set aside. Heat oil in a sauce pan, add cumin and let it sputter. Add all the chopped vegetables, stirring well, add dry spices. Stir in the rice and lentil, add water and bring to boil, cover and lower heat. Cook until the rice and lentils are cooked and vegetables are tender. Sprinkle parmesan cheese and serve hot with plain yoghurt.

Number of Servings: 6

Recipe submitted by SparkPeople user HERSHS.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving