This is something that every Caribbean family should

know about, a wonderful way to cook your rice to give you a

variety of taste.

1 medium white onion, finely chopped
2 cloves garlic, minced
¾ tsp saffron powder
½ tsp tumeric powder
¼ tsp of Cinnamon Substitute
1½ cups basmati rice
½ cup red lentils
½ cup coconut milk*
3½ - 4 cups vegetable broth
½ cup frozen green peas
Fresh Cilantro
Green Onion
Over medium high heat, in a large pot, saute onions and garlic in a 1/14 cup of vegetable

broth until the onions are soft. Add the spices (saffron powder, tumeric and cinnamon

substitute) with ¼ cup of vegetable broth to the pot. Stir and simmer for 1 minute until the

spices are fragrant. Stir in the rice and red lentils. Stir, allowing the vegetable broth to

dissolve and slightly brown the rice for a minute or so in the hot pot.

Add the additional vegetable broth (3 cups), cover and bring to a simmer over low heat for

10 - 15 minutes until the rice and lentils are cooked. Add a splash more vegetable broth or

water if necessary. Stir in the green peas, stir, cover and leave the rice to sit for 3 minutes.

Fluff the rice with a fork. Garnish with fresh cilantro and green onion.

1) For a coconut-free version (or if you just don't have coconut milk on hand) soak ¼ cup

raw cashews in hot water for 30 minutes. Drain and blend until creamy with ½ cup of water.

I like this recipe equally both ways!

2) If using fresh green peas, add them in halfway through cooking the rice, allowing them to

cook with the rice... Don't forget to enjoy.