When you have a good combination you want to share it. Here we have a healthy lentil chili accompanied by this laced turmeric rice. I have heard many things about turmeric and all of them good so why wouldn’t I try this recipe. I’ve used turmeric in vegetable recipes in the past and it has been showing up in more and more recipes around the web.
My sister gave me a spice case made up of several types of spices and one of them was turmeric. I tried cooking with the the curry powder mixed with red chili powder and it was too hot. Her taste buds can handle hot a lot more than mine.
This Burmese Rice recipe is from Jeanettes Healthy Living. It is delicious.
I grew up eating rice and beans at least two to three days a week. We always ate white rice and served it with a side of black or garbanzo beans.
We made the rice in a rice cooker which took the guess work out of making it. As an adult I learned how to make it in a pan. It’s a pretty easy food to prepare.
Now I eat brown rice because of the obvious health benefits. It is also very good. Here is an article that gives you some info on the benefits of eating brown rice.
There is definitely a different texture and complexity in brown versus white rice which is fluffy and cooks quickly. I am not giving up white rice for mostly nostalgic reasons.
When I make this dish again it will be with brown rice because of it’s known health benefits and I know what is good for my body. Brown rice is a delicious staple and can easily stand in for white rice at any meal, even breakfast.
Ingredients for Burmese Rice and Peas
- 1 tablespoons olive oil
- 1 cup frozen green peas
- 1/4 teaspoon turmeric
- 1/4 cup chopped green onion
- 4 cups cold cooked brown rice
- 1 tablespoon fish sauce (if you want to make it vegan, use salt or tamari)
- lime wedges
- fresh cilantro leaves
Ingredients for Lentil Chili
- 1 teaspoon spanish olive oil
- 1/4 cup chopped onions
- 2 15 ounce can of lentils with liquid
- 2 teaspoon dried oregano
- 2 teaspoons chili powder
- 2 1/2 tablespoon tomato paste
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- and a little beer or water ( 1/4 cup)
Instructions for Burmese Rice with Peas
- Place all ingredients in pan except for the cilantro and lime wedges. Stir and heat 5 minutes or until peas are slightly soft and heated through. Set aside.
Instructions for Lentil Chili
- Add oil and onions to a large saucepan. Add lentils with liquid, dried oregano, chili powder, tomato paste, salt, pepper, and water or beer. Heat 12-15 minutes on medium-high heat.
- Pour a generous amount of lentils into a bowl and serve with a side of Burmese Rice.
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