Vegetable Biryani

We are by no means vegetarian, but this is a meal all by itself and is so different and delicious. We make it all the time.

3/4 cup dry green lentils
2 tablespoons extra-virgin olive oil
1 onion, chopped
3 carrots, chopped
1 garlic clove, minced
1 tablespoon curry paste (mild, medium or biryani)
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup basmati rice (or wild/basmati mix)
1/4 cup raisins (golden)
2 1/4 cups vegetable stock
1 cup green peas
1/4 cup toasted sliced almonds (optional)
feta cheese crumbles (optional)


In saucepan of boiling water, cook lentils for 10 minutes; drain and set aside.  Meanwhile, in Dutch oven, heat oil over medium-high heat; sauté onion until deep golden, 6 minutes.  Add carrots, garlic, curry paste, salt and pepper; sauté until fragrant, 3 minutes.  Stir in rice, raisins and lentils to coat.
Add stock and bring to boil; reduce heat, cover and simmer until rice and vegetables are tender, 20 minutes.  Stir in peas and warm through, 4 minutes. Sprinkle with almonds and feta (if using).

35 minutes, 10 minute prep. Serves 4.

What is really funny is that if you asked me, to this day, what my least favorite foods were, I would probably say peas, carrots, and raisins!