*  Exported from  MasterCook  *
 
           Crispy Bottom Basmati Rice with Lentils (Hot Tamales)
 
 Recipe By     : Feniger and Milliken, TVFN
 Serving Size  : 6    Preparation Time :0:30
 Categories    : T V F N                          Hot Tamales
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      cups          Basmati rice
    2      tablespoons   sea salt -- plus 1 teaspoon
    4      tablespoons   extra virgin olive oil
    1      large         onion -- finely diced
    2      cups          brown lentils -- washed and drained
    5                    garlic cloves -- minced
      1/2  teaspoon      freshly ground black pepper
    1      teaspoon      Hungarian paprika
    1      bunch         fresh basil leaves -- julienned
 
 Wash the rice in several changes of warm water until the water runs clear.
      Soak the rice for 6 to 8 hours or overnight, in cold water to cover,=
  with 1 tablespoon of the salt. (Alternatively, to save time, soak the rice=
  in lukewarm water with the salt for 30 to 45 minutes.)
      Heat a large, heavy bottomed skillet over medium heat. Add 2=
  tablespoons of the olive oil and the onion. Cook until the onion becomes=
  translucent, about 10 minutes. Add the lentils, garlic, pepper, and=
  paprika. Continue cooking 2 minutes. Add 2 cups of water, cover, and cook=
  until tender, about 45 minutes. Season with the 1 teaspoon salt, or to=
  taste. Stir in the basil.
      In a large saucepan, over mediumhigh heat, bring 2 1/2 quarts of water=
  to a boil with the remaining 1 tablespoon of salt.
      Drain the rice from the soaking liquid and add it to the boiling water.
      Return to a boil and cook for 10 to 12 minutes, uncovered, stirring=
  occasionally. Test a grain of rice for doneness; it should be cooked=
  entirely except for a small part in the center.
      Strain the rice in a colander and rinse with warm water. Drain well.
      Heat the remaining 2 tablespoons of olive oil in a large, wellseasoned=
  or nonstick stock pot with a tight-fitting lid, over medium heat. Add about=
  2 tablespoons water and sprinkle the cooked rice evenly onto the bottom of=
  the pot a spoonful at a time until twothirds of the rice has been=
  distributed.
      Spread the lentil mixture evenly over the rice. Cover the lentils with=
  the remaining rice, mounding it slightly in the center.
      Use the handle of a wooden spoon to poke about 5 deep holes in the rice=
  from the surface of rice to the bottom of the pot to allow steam to escape.=
  Cover the pot with a thick cotton dish towel and place the lid on tightly.
      Reduce the heat to mediumlow and cook for 35 to 40 minutes, turning the=
  pot occasionally.
      Fill the sink with cold water 1 or 2 inches deep.
      Remove the cover from the rice and have a large, round platter ready.
      Place the pot in the sink for 1 minute, watching so that no water=
  enters the pot. Remove the pot and dry off the bottom, then invert the rice=
  cake onto the platter. It should unmold itself in one piece and be golden=
  brown.
      Bring the platter to the table and serve family style. Cut individual=
  wedges from the rice cake, similar to cutting a pie.
 
 [McRecipe/patH 23 Au 96]
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