As much as possible, and especially during the work week, the less time spent in the kitchen the better. This kamande coriander rice recipe is delightfully light and sweet and makes for a wholesome week day meal that is easy and quick to prepare.
For this recipe, this is what you will need.
- 1 cup Basmati rice
- 250g brown Kamande
- 1 large red onion (sliced)
- 1/2 cup of coriander (roughly chopped, leaves and stalk)
- 1 tsp Thyme
- Vegetable stock
- 2 cloves of garlic (crushed)
- 3 tbsp vegetable oil
- Salt (to taste)
Wash the kamande and let it soak for 30 minutes (you may use this time to freshen up 😉 ). Measure out 5 cups of vegetable stock in a large saucepan and bring to a boil. Add the Basmati rice (washed) and the kamande to the stock and season with salt and thyme. Cover the saucepan and cook for 30 minutes. Reduce the heat and allow to simmer for 10 minutes. Check that the kamande is well cooked through then take off the heat and let it stand, covered.
Tip: Soaking the kamande was intended to reduce its cooking time. If at this point the lentils are not quite ready, add more stock as required.
In a frying pan, add the sliced onion to 3 tbsp of heated vegetable oil. Cook the onions over low heat until they are translucent and then add the crushed garlic. Cook until the onions are brown then separate them. Take one portion of the onions and fold it into the rice together with the coriander.
Use the remainder of the caramelized onion as garnish. You may serve with vegetables of your choice. I chose to add a dollop of ‘kachumbari’ (salsa) and a sunny side-up egg!
Read Also: Spicy Green Lentil Curry with Zuchini
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