East Indian Rice

Ingredients

• 1/2 cup dal, picked over and washed (I use 1/4 cup lentil and 1/4 dried green peas instead)

• 2 Tbs. olive oil

• 1 cup medium-grain rice (I use Basmati rice)

• 2 1/2 cups chicken stock (I use water + bullion cube)

• 2 Tbs. dehydrated onion

• 1/2 tsp. dried garlic

• 2 Tbs. dried parsley

• 1/2 tsp. cumin

• 2 tsp. red pepper flakes (or pepper mix)

• salt + freshly ground pepper to taste

• 2 fresh tomatoes, peeled, seeded, chopped for garnish

Instructions

Spray rice cooker container with nonstick cooking sray. Add all ingredients except for fresh tomatoes.

Cover and cook until rice cooker shuts off. As the rice gets close to being done, stir several times to prevent rice from burning at the bottom of the cooker.

Once cooker shuts off, taste the mix to make sure that lentil and green peas are not hard. If they are a bit hard, add approx. 1/2 cup more water and continue cooking.

Once everything is cooked (i.e. cooker shuts off), mix and allow to steam for another 10 mins. before serving. Garnish with fresh tomato and serve.