Aromatic rices, such as basmati and jasmine, add dimension to simple bean and rice dishes, but you could certainly substitute regular long-grain white rice in this recipe.
4 cups water
1 cup lentils, picked over and rinsed
1 cup shredded carrots
2 teaspoons minced garlic
3/4 teaspoon salt
1/2 teaspoon rosemary, minced
1/2 teaspoon pepper
1 cup frozen black-eyed peas
3/4 cup basmati or jasmine rice
1 tablespoon olive oil
1 In a large saucepan, bring the water to a boil over high heat. Add the lentils, carrots, garlic, salt, rosemary, and pepper. Return to a boil and boil for 5 minutes.
2 Add the black-eyed peas, rice, and oil. Reduce the heat to a simmer, cover, and cook until both the lentils and rice are tender, 17 to 20 minutes. Makes 6 servings
per servingcalories 260
total fat 3 g
saturated fat 0.5 g
cholesterol 0 mg
dietary fiber 13 g
carbohydrate 46 g
protein 13 g
sodium 303 mg
good source of: beta carotene, fiber, folate, potassium, thiamin, vitamin B6, zinc
Aromatic rice is an umbrella term for rices that have a toasty, nutty fragrance and a flavor reminiscent of popcorn or roasted nuts. They are primarily long-grain varieties. Perhaps the two best-known aromatic rices are basmati and jasmine, from India and Southeast Asia. They both have a nutlike fragrance while cooking and a delicate, almost buttery flavor. There are also a number of basmati- or jasmine-like aromatic rices that have been developed in this country and that are sold under trade names, including: Jasmati, Kasmati, and Texmati.
Many of the recipes in this book contain off-the-shelf foods to help keep recipe prep effort to a minimum – a benefit for your arthritic hands. However, some foods – like canned beans – can hike up sodium levels. If you are carefully watching your sodium, be sure to read this before preparing this recipe: Sodium Intake and Salt in Recipes
From The Johns Hopkins Cookbook Library: Recipes for Arthritis Health, edited by John A. Flynn, M.D., F.A.C.P., F.A.C.R. and Lora Brown Wilder, Sc.D., M.S., R.D.